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.
Originally Submitted
5/1/2016
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