Oh, get ready for your new favorite obsession! We’re talking about a Cinnamon Brown Butter Strawberry Crumb Cake that’s just pure magic. Seriously, this cake has it all: that warm, almost caramel-y hug of brown butter and cinnamon, the burst of fresh, sweet strawberries, and a crumb that’s just ridiculously tender. It reminds me of those lazy summer afternoons at my aunt Carol’s house. She’d always have some kind of baked goodness ready, and one time she made a strawberry crumb cake with this incredible nutty butter flavor I couldn’t quite place. Turns out, it was brown butter! I’ve been playing with that idea ever since, and this recipe? This is where it all comes together perfectly. It’s cozy, it’s bright, and it’s downright delicious.
Why You’ll Love This Cinnamon Brown Butter Strawberry Crumb Cake
Seriously, this cake is a winner for so many reasons! Let me tell you why:
- The Flavor Combo is INSANE: Nutty brown butter, cozy cinnamon, and bright, sweet strawberries. It’s a match made in heaven that just sings! You won’t believe how good it is.
- Super Easy to Make: Even if you’re an oven newbie, you can totally nail this. The “crumb” part is literally just mixing some stuff together and sprinkling it on top!
- Perfect Texture Every Time: You get that incredibly tender, moist cake base, a delightful little crunch from the streusel, and the soft sweetness of fresh berries. It’s balanced perfection.
- Looks Gorgeous, Tastes Even Better: It’s pretty enough for company but simple enough for a Tuesday. That golden streusel and berry topping is just calling your name.
- Great for Any Occasion Really: Brunch? Potluck? Just a craving for something awesome? This cake fits right in. It’s basically sunshine in cake form, and nobody will guess how easy it was!
Ingredients for Your Perfect Cinnamon Brown Butter Strawberry Crumb Cake
Okay, gathering your ingredients is half the fun, right? For this amazing cake, you’ll need a few things separated for the cake itself and then for that glorious crumb topping. Trust me, the little bit of extra brown butter magic is SO worth it!
For the Brown Butter and Cake Base:
- 1 cup (that’s two sticks, folks!) unsalted butter, then we’ll split it: 1/2 cup for browning and 1/2 cup softened for the batter.
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed good and tight
- 2 large eggs, give ’em a moment to come to room temp
- 1 teaspoon pure vanilla extract – don’t skimp here!
- 2 1/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup milk – whole milk gives the best results, if you have it!
For Those Sweet Strawberries:
- 1 cup fresh strawberries, all hulled and sliced up nicely. Make sure they’re not too juicy before they go in!
And for that Irresistible Crumb Topping:
- 1/4 cup cold unsalted butter, cut into little cubes. Cold is key here!
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup light brown sugar, again, packed
- 1 teaspoon ground cinnamon – this is where the spice kicks in!
Crafting Your Cinnamon Brown Butter Strawberry Crumb Cake: Step-by-Step
Alright, let’s get baking! This is where the magic really happens. Don’t worry, it’s totally doable and so, so rewarding. Just follow along, and we’ll have an amazing cake on your counter before you know it. Ready?
Preparing the Brown Butter and Cake Batter
First things first, let’s make that gorgeous brown butter. Grab a small saucepan and melt 1/2 cup (that’s one stick!) of your unsalted butter over medium heat. Keep an eye on it – it’ll bubble up, then start to turn that lovely golden-brown color and smell all toasty and nutty. Once it hits that point, *immediately* pull it off the heat. We want nutty, not burnt! Let it cool down a bit while we get the rest of the batter going. In a big bowl, cream together the other 1/2 cup of softened butter (make sure it’s soft, not melty!) with your granulated sugar and that packed light brown sugar. Beat it ’til it’s light and fluffy, like a little cloud. Then, beat in those eggs one at a time, followed by the vanilla extract and our cooled brown butter. Now, in a separate bowl, whisk up your flour, baking powder, and salt. We’re going to add this dry mix to the wet stuff, alternating with the milk. Start with some dry, then a glug of milk, then more dry, and so on, ending with the dry. Mix it just until everything is combined. Overmixing is the enemy of tender cake, so be gentle!
Assembling the Cinnamon Brown Butter Strawberry Crumb Cake
Now for the fun layering part! Pour about half of that beautiful batter into your prepared cake pan. Spread it out evenly. Then comes those lovely sliced strawberries – arrange them nicely over the batter; try to get them in a single layer so they cook evenly. Don’t worry if a few peek out, that’s part of the charm! Now, spoon the rest of the batter over the strawberries and spread it *carefully* to cover them all. For the streusel, just whisk together the 1/2 cup flour, 1/4 cup granulated sugar, 1/4 cup brown sugar, and that all-important cinnamon. Then, use your fingers or a pastry blender to cut in that cold, cubed butter until it all looks like coarse crumbs. Sprinkle this nutty, spicy goodness all over the top of the cake batter. Make sure you get it pretty evenly distributed for that perfect cruncy topping in every bite!
Baking and Cooling Your Delicious Crumb Cake
Time to bake! Pop that gorgeous creation into your preheated oven at 350°F (175°C). It’ll need about 40 to 50 minutes. You’ll know it’s ready when a wooden skewer or a toothpick poked right into the center comes out clean. No wet batter clinging to it, just a few moist crumbs is perfect! Once it’s done, let it chill out in the pan for about 10 minutes. This helps it settle and makes it easier to get out. Then, gently invert it onto a wire rack to cool completely. Seriously, resist the urge to slice into it hot – letting it cool makes all the flavors meld and gives you the best texture. Like waiting for a good apple crumble to set!
Tips for the Ultimate Cinnamon Brown Butter Strawberry Crumb Cake
Alright, so you’ve got the recipe, but let me give you a few little secrets I’ve picked up that make this cake extra special. A little bit of attention to detail goes a looooong way!
First off, don’t rush that brown butter. It’s the star here! Watch it closely; you want that lovely amber color and nutty aroma, but one second too long and it turns bitter. Trust me, I’ve definitely had a burnt-butter moment or two in my day! Also, make sure your butter for the streusel is *cold* – like straight-from-the-fridge cold. That’s what gives you those nice, crumbly bits instead of a sticky mess. Think about how you want your chocolate chip cookies to have that perfect texture; it’s the same principle with the streusel!
Ingredient Notes and Substitutions
Let’s chat quickly about some of these ingredients, just so you know you’re covered! That brown butter? It sounds fancy, but it’s just butter cooked until it gets toasty and nutty. If for some reason you’re really not feeling the brown butter adventure, you can just use regular melted unsalted butter, but honestly, you’ll be missing out on a big part of the flavor party!
For the strawberries, fresh is definitely best. But if you’re in a pinch, thaw frozen strawberries and drain them *really* well. You don’t want extra water making your cake soggy. And for the sugars? You can swap the light brown sugar for dark brown for a deeper molasses flavor, or even use all granulated sugar if that’s all you have, but the brown sugar really does add that extra layer of moisture and flavor that makes this cake sing.
Serving and Storing Your Cinnamon Brown Butter Strawberry Crumb Cake
This cake is pretty spectacular all on its own, but if you want to take it to the next level? A little dollop of freshly whipped cream or a scoop of vanilla bean ice cream on the side is divine! It really plays up the fruity and nutty flavors. For storing, just wrap it up tight in plastic wrap or pop it into an airtight container. It stays delicious at room temperature for a couple of days. If you have leftovers that last longer (ha!), you can pop it in the fridge, but let it come back to room temp before serving so that lovely crumb texture comes back. You could even freeze slices wrapped well, but honestly, it’s best eaten fresh like a warm apple crumble!
Frequently Asked Questions About Cinnamon Brown Butter Strawberry Crumb Cake
Got questions? I’ve got answers! Here are a few things you might be wondering about this yummy cake.
Can I use frozen strawberries instead of fresh ones?
You totally can! Frozen strawberries are a lifesaver sometimes. Just make sure you thaw them completely and then drain off *all* the extra juice. Pat them dry with a paper towel. If they’re still too watery, they can make your cake a bit soggy, and nobody wants that. So, thaw, drain, and pat dry – that’s the secret!
How can I tell if my butter is *properly* browned?
Oh, this is a good one! When you’re melting your butter, it’ll foam up first, and you’ll see little white specks at the bottom. Keep swirling. Those specks will start to turn golden brown, and the butter itself will turn a beautiful amber color. The smell changes too – it gets wonderfully nutty and toasty. Stop cooking it *right* when it hits that color and smell; don’t let it get too dark, or it’ll taste burnt. It’s a little bit like watching cookies bake – you gotta keep an eye on it!
Can I make this Cinnamon Brown Butter Strawberry Crumb Cake gluten-free?
You bet! You can usually swap out the all-purpose flour for a good 1:1 gluten-free baking blend. Make sure it contains xanthan gum, as that helps mimic the structure that gluten provides. You might find the texture is a *tiny* bit different, but it’ll still be super delicious. Just substitute the flour amounts as they are in the recipe.
Estimated Nutritional Information
Just a heads-up, this is a ballpark figure, okay? The exact numbers can wiggle around depending on your specific ingredients and exactly how big you slice your piece. But generally, a generous slice of this Cinnamon Brown Butter Strawberry Crumb Cake is clocking in around:
- Calories: ~450
- Fat: ~25g
- Protein: ~5g
- Carbohydrates: ~55g
- Sugar: ~35g
It’s a treat, for sure, but oh-so-worth-it!
Print
Cinnamon Brown Butter Strawberry Crumb Cake
- Total Time: 70 min
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A moist and tender crumb cake infused with cinnamon and brown butter, topped with fresh strawberries and a crunchy streusel.
Ingredients
- 1 cup (2 sticks) unsalted butter, divided
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 1 cup fresh strawberries, hulled and sliced
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a small saucepan, melt 1/2 cup (1 stick) of the butter over medium heat. Cook, stirring occasionally, until the butter turns a golden brown and smells nutty. Remove from heat and let cool slightly.
- In a large bowl, cream together the remaining 1/2 cup (1 stick) unsalted butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract and the cooled brown butter.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
- Pour half of the batter into the prepared cake pan. Spread the sliced strawberries evenly over the batter. Top with the remaining batter and spread evenly.
- In a small bowl, combine the streusel ingredients: 1/2 cup flour, 1/4 cup granulated sugar, 1/4 cup brown sugar, and cinnamon. Cut in 1/4 cup of cold butter until the mixture resembles coarse crumbs.
- Sprinkle the streusel topping evenly over the cake batter.
- Bake for 40-50 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Notes
- For a deeper nutty flavor, ensure your butter is properly browned but not burnt.
- You can add a pinch of nutmeg to the streusel for extra spice.
- This cake is best served at room temperature.
- Prep Time: 20 min
- Cook Time: 50 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 80mg
Keywords: strawberry cake, crumb cake, cinnamon cake, brown butter cake, summer dessert, easy cake recipe