Robbie Jordan bakes this cake for her customers at Pans ’N Pancakes, and it’s a predictably popular treat! This is best when made with fresh local strawberries.
Ingredients
⅓ cup unsalted butter, room temperature
¾ cup granulated sugar, divided
1 large egg
2 teaspoons vanilla extract
1¾ cups all-purpose flour, divided
¾ teaspoon fine sea salt, divided
½ teaspoon baking powder
¼ teaspoon baking soda
½ cup sour cream, room temperature
1½ cups sliced strawberries
1 tablespoon brown sugar
½ teaspoon ground cinnamon
¼ cup unsalted butter, melted
Instructions
Preheat oven to 350°. Spray an 8-inch square baking pan with cooking spray. Line pan with parchment paper, letting excess hang over sides.
In a large bowl, beat together room temperature butter and ½ cup granulated sugar with a mixer at high speed until light and fluffy, 4 to 5 minutes. Beat in egg and vanilla extract until combined.
In a medium bowl, whisk together 1 cup flour, ½ teaspoon salt, baking powder, and baking soda. Slowly add to butter mixture, beating at low speed until just combined. Using a fork, stir in sour cream until batter barely comes together, being careful not to overmix. Spread batter evenly in pan. Top evenly with strawberries.
In a small bowl, whisk together brown sugar, cinnamon, remaining ¾ cup flour, remaining ¼ cup granulated sugar, and remaining ¼ teaspoon salt. Drizzle melted butter over mixture. Using a fork, stir together until crumbs form. Sprinkle crumbs over strawberries.
Bake until a wooden pick inserted into center of cake comes out clean, 30 to 38 minutes. Let cool for at least 20 minutes before serving.
Recipe by TeaTime Magazine at https://teatimemagazine.com/murder-and-mayhem-abound-in-deep-fried-death-by-maddie-day/