Berry good

Though the home plating might not look as professional as possible - strawberry sauce to cover the bottom of the dish, who knew? - the taste is terrific.

The cake is everything I hoped it would be, a lovely way to incorporate seasonal fruit. The recipe is from Food & Wine magazine.

Warm Strawberry Crumb Cake

filling:

3 lbs. strawberries, hulled and halved (8 cups)
1/2 cup sugar
2 Tbsp. freshly squeezed lemon juice
2 1/2 Tbsp. cornstarch dissolved in 2 1/2 Tbsp. of water
1 vanilla bean, split and seeds scraped

crumb topping:

1/2 cup lightly packed light brown sugar
1/2 cup plus 2 Tbsp. all-purpose flour
pinch of salt
4 Tbsp. unsalted butter, cubed and chilled

cake:

2 1/4 cups all-purpose flour
1 Tbsp. baking powder
3/4 tsp. salt
1 stick unsalted butter, softened
1 1/4 cups sugar
3 large eggs
1 1/2 tsp. pure vanilla extract
3/4 cup buttermilk

Make the filling:

Preheat the oven to 350 degrees F. 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.

Meanwhile, make the crumb topping:

In a medium bowl, mix all of the ingredients with your fingers until a coarse meal forms; press into small clumps.

Make the 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, with ice cream. Makes 8 servings.

Note: The crumb cake can be refrigerated overnight. Serve warm or at room temperature. The fruit filling can also be made with a combination of blackberries, raspberries and blueberries.