Strawberry Crumb Cake


16oz strawberries

3 sticks butter (divided)

1½ cups sugar (divided)

2¼ cups flour (divided)

½ cup rolled oats

1½ tsp salt (divided)

1 vanilla bean

1 tsp baking powder

1 tsp SunnyGem Almond Oil

4 eggs

butter for greasing


Preheat oven to 180°C/350°F. Butter the baking pan and line with parchment
paper, letting a couple of inches hang over the sides for easy cake removal
from the pan later. Butter the parchment paper lightly, too. To make the crumb
topping, whisk together sugar, flour, oats, and salt. Add butter and use your
fingers or a food processor to pulse until large clumps form. Refrigerate until
ready to use.

To make the strawberry layer, roughly chop strawberries. Combine
strawberries, sugar, and flour in a large bowl. Set aside.

For the cake, split and scrape the vanilla bean. Whisk together flour,
baking powder, salt, and vanilla bean seeds. In a separate bowl or the bowl of
a stand mixer, beat together butter and sugar until light and fluffy. Add the
eggs one at a time, beating well after each addition. Stir in flour mixture
until combined.

Transfer batter to prepared pan, spread strawberry mixture over it, then top
with crumb topping. Bake for approx. 50 min., or until golden and a toothpick
inserted in the center comes out clean. Let cool completely before slicing.