Prep Time:

30 min

|

Cook Time:

30 min

Makes 12 pieces

Ingredients

• Cake
  1 cup sugar
  14 tablespoons butter at room temperature
  4 eggs at room temperature
  ½ teaspoon vanilla
  1 ½ cups flour
  ½ teaspoon salt
  1 ½ lbs  strawberries, stemmed and sliced into ¼-inch pieces

• Streusel
  1 lb butter, cold, diced medium
  5 cups flour
  3 ¼ cups sugar 

Directions

1. Preheat oven to 325° F. Prepare a 9 x 11-inch baking pan by brushing liberally with vegetable oil.

2. Cream the butter and sugar until light and fluffy. Incorporate the eggs one at time, and add the vanilla with the final egg. Combine the flour and salt in a separate bowl, and then add the dry mixture to the wet mixture in three stages. The batter will be sticky, but do your best to spread it evenly in the baking pan. (If you lightly flour your hands you can work the mixture with your fingers and it will not stick to them.) Cover the batter with the strawberries and bake until the edges start to set but the center still jiggles, about 15 minutes.

3. Meanwhile, make the streusel by mixing flour and sugar with in food processor. With the processor running, add the chunks of butter one at a time until the mixture is roughly pea-sized and has a sandy appearance.

4. When the initial baking period is done, remove the buckle from the oven, spread the streusel evenly over the top (you will likely not use all the streusel topping; leftovers can be stored in the freezer for future use). Return the buckle to the oven until it completely sets, about another 15 minutes. If bubbles form on the buckle, poke them with a skewer to release the trapped steam.

5. Let cool before serving with a dollop of freshly whipped cream or a scoop of ice cream.

   © 2013 Omega Institute for Holistic Studies