Strawberry Buckle With Pecan Streusel

  

 

Ingredients

Pecan Streusel:

• ¼ cup flour
• ¼ cup old-fashioned oats
• 2 tbsp brown sugar
• ¼ tsp baking powder
• ¼ tsp salt
• 3 tbsp unsalted butter, softened to room temperature
• ½ cups pecans, chopped

Strawberry Buckle:

• 1½ cups flour
• 1¼ tsp baking powder
• ½ tsp salt
• 6 tbsp unsalted butter, softened to room temperature
• ¾ cups white sugar
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• ½ cup buttermilk
• 12 oz strawberries, hulled & halved (quartered if large)
• Ice cream or whipped cream, for serving

Instructions

• Preheat the oven to 350 degrees. Butter a 10-inch cast-iron skillet
• Make the streusel by combining the flour, oats, brown sugar, baking powder, and salt together in a bowl.
• Add the butter and press and pinch it into the flour mixture with your fingers until evenly moistened and crumbly. Add the chopped pecans and mix well; set aside.
• Make the strawberry buckle by whisking together the flour, baking powder, salt, and baking soda in a small bowl. 
• In a large bowl, beat the butter and sugar together until fluffy and creamy, for 2 minutes.
• Add the eggs, one at a time, and then the vanilla extract; beat until creamy and smooth. 
• Add the flour mixture and the buttermilk in increments, beginning and ending with the flour mixture, until just combined.
• Gently fold in the strawberries. Pour into the prepared cast iron skillet. Top evenly with the streusel mixture. 
• Place into the oven and bake for 35-40 minutes, or until a tester inserted in the center comes out with moist crumbs attached.
• Serve warm with a scoop of ice cream or whipped cream, if desired.                                                                             

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