WARM STRAWBERRY CRUMB CAKE

Steps:

• Filling:.
• Preheat the oven to 350°.
• In a large bowl, toss the strawberries with the sugar, lemon juice, cornstarch slurry and vanilla seeds and let stand until the berries release some of their juices, about 30 minutes.
• Pour the fruit filling into a 9-by-13-inch glass or ceramic baking dish set on a sturdy baking sheet.
• Crumb Topping:.
• In a medium bowl, mix all of the ingredients with your fingers until a coarse meal forms; press into small clumps.
• Cake:
• In a medium bowl, whisk the flour with the baking powder and salt.
• In a large bowl, using a handheld electric mixer, beat the butter with the sugar at medium-high speed until light and fluffy, about 3 minutes.
• Add the eggs, one at a time, beating well between additions.
• Beat in the vanilla extract and scrape down the bowl.
• Add the dry ingredients to the batter in 3 additions, alternating with the buttermilk.
• Spoon the batter over the fruit filling, spreading it to the edge, sprinkle with the crumb topping.
• Bake in the center of the oven for 1 hour and 15 minutes, until the fruit is bubbling, the crumb topping is golden and a toothpick inserted in the center of the cake comes out with a few moist crumbs attached.
• Transfer to a rack to cool slightly.
• Serve the crumb cake warm or at room temperature.
• Make Ahead:.
• The crumb cake can be refrigerated overnight. Serve warm or at room temperature.