Strawberry crunch cake
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Flour |
| 2 | tablespoons | Flour, whole-grain wheat |
| 4 | teaspoons | Baking powder |
| ½ | cup | Sugar |
| ¾ | teaspoon | Salt |
| ¾ | cup | Milk |
| 2 | Eggs | |
| ½ | teaspoon | Lemon extract |
| 1 | teaspoon | Vanilla |
| 2 | cups | Fresh strawberries -- |
| Sliced | ||
| ½ | cup | Sugar |
| ⅓ | cup | Sugar |
| ⅓ | cup | Flour |
| 2 | tablespoons | Flour, whole-grain wheat |
| ⅓ | cup | Butter -- softened |
| ¼ | teaspoon | Nutmeg |
| Whipped cream | ||
Directions
Combine the first 9 ingredients and mix well. (it is quite thick) Spread in a greased 10-inch springform pan. Sprinkle sliced strawberries and ½ cup sugar over top of batter. In another bowl, combine ⅓ cup sugar, flours, butter, and nutmeg. Mix with a fork until crumbly and sprinkle over strawberries. Bake at 425^ 30-40 minutes. Serve warm with whipped cream.
Recipe By : Peter Christian's Recipes