Strawberry Breakfast Cake


  • Cake

    • Vegetable-oil cooking spray, for cake pans
    • 2 packages of Strawberries, hulled and cubed
    • 2 cups sugar, divided
    • 2 cups all-purpose flour
    • 1 1/4 teaspoons baking powder
    • 1 teaspoon coarse salt
    • 1 1/2 sticks unsalted butter, softened
    • 1 teaspoon finely grated lemon zest
    • 3 large eggs
    • 1 teaspoon pure vanilla extract
    • 1/2 cup sour cream
  • Crumb Topping

    • 1 cup all-purpose flour
    • 1/4 cup light-brown sugar
    • 1/4 teaspoon coarse salt
    • 1/4 stick unsalted butter, melted


  1. Cake: Preheat oven to 350 degrees, with rack in center position. Coat two 9-inch square cake pans with cooking spray, and line with parchment, leaving an overhang on 2 sides. Stir together Strawberries and 1 cup sugar; set aside to macerate.

  2. Whisk together flour, bak ing powder, and salt. Beat together butter, remaining cup sugar, and the lemon zest until light and fluffy. Beat in eggs, 1 at a time, then beat in vanilla. Beat in flour mixture in 2 additions, alternating with sour cream, beginning and ending with flour mixture.

  3. Crumb topping: Stir together flour, brown sugar, and salt. Add melted butter; stir to combine.

  4. Divide batter between pans. Top with Strawberry mixture, and sprinkle with crumb topping. Bake until golden on top and cooked through, about 1 hour 5 minutes. Let cool completely in pans on wire racks, then lift cakes from pans using parchment. Remove parchment. Before serving, cut buckle into 2-inch squares.