Strawberry Buckle With Pecan Streusel

strawberry-buckle-pecan-streusel
Photo by J Muckle
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  • Serves 8
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 390 calories
    • Fat 19 g
    • Sat Fat 9 g
    • Cholesterol 80 mg
    • Sodium 360 mg
    • Protein 6 g
    • Carbohydrate 50 g
    • Sugar 28 g
    • Fiber 2 g
    • Iron 2 mg
    • Calcium 98 mg

Heat the oven to 350° F. Make the streusel: In a medium bowl, combine flour, oats, baking powder, brown sugar, and salt. Add butter and press it into the flour mixture with your fingers until evenly moistened. Add the pecans and stir. Set aside.

Butter a 10-inch oven-safe skillet, preferably cast iron. Make the cake: In a small bowl, whisk together flour, baking powder, salt, and baking soda. In a large bowl, beat the butter and sugar with an electric mixer on medium until light and fluffy, about 2 minutes. Add the eggs, one at a time, and the vanilla extract. Gently stir in the flour mixture and the buttermilk in increments, beginning and ending with the flour mixture. Fold in the strawberries. Transfer the batter to the prepared pan. Top with the streusel mixture, squeezing it into small clumps.

Bake until a toothpick inserted into the center comes out with moist crumbs attached, 35 to 40 minutes. Serve warm with a scoop of ice cream, if desired.

Ingredients

  1. Check Streusel:
  2. Check ¼ cup (1½ ounces) all-purpose flour
  3. Check ¼ cup old-fashioned oats
  4. Check ¼ teaspoons baking powder
  5. Check 2 tablespoons light brown sugar
  6. Check ¼ teaspoon kosher salt
  7. Check 3 tablespoons unsalted butter, room temperature
  8. Check ½ cup pecans, chopped
  9. Check Cake:
  10. Check 6 tablespoons (¾ stick) unsalted butter, room temperature, plus more for the pan
  11. Check cups all-purpose flour
  12. Check teaspoon baking powder
  13. Check ½ teaspoon kosher salt
  14. Check ¼ teaspoon baking soda
  15. Check ¾ cup granulated sugar
  16. Check 2 large eggs, room temperature
  17. Check 1 teaspoon pure vanilla extract
  18. Check ½ cup buttermilk, room temperature
  19. Check 12 ounces strawberries, trimmed and halved (quartered if large)
  20. Check Ice cream, optional

Directions

  1. Heat the oven to 350° F. Make the streusel: In a medium bowl, combine flour, oats, baking powder, brown sugar, and salt. Add butter and press it into the flour mixture with your fingers until evenly moistened. Add the pecans and stir. Set aside.
  2. Butter a 10-inch oven-safe skillet, preferably cast iron. Make the cake: In a small bowl, whisk together flour, baking powder, salt, and baking soda. In a large bowl, beat the butter and sugar with an electric mixer on medium until light and fluffy, about 2 minutes. Add the eggs, one at a time, and the vanilla extract. Gently stir in the flour mixture and the buttermilk in increments, beginning and ending with the flour mixture. Fold in the strawberries. Transfer the batter to the prepared pan. Top with the streusel mixture, squeezing it into small clumps.
  3. Bake until a toothpick inserted into the center comes out with moist crumbs attached, 35 to 40 minutes. Serve warm with a scoop of ice cream, if desired.