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Baking recipe · from the recipe book

Brown Butter Strawberry Oat Crumble Snack Cake

A tender brown-butter vanilla cake with a jammy cooked strawberry layer and a crunchy cinnamon-oat crumble on top.

Brown Butter Strawberry Oat Crumble Snack Cake

Ingredients

  • 2⅔ cups400 gFrozen strawberries, unsweetenedchopped while partly thawed
  • 1 cup200 gGranulated sugar
  • 2 tbsp15 gCornstarch
  • 1 tbsp15 gLemon juice
  • ⅔ cup155 gUnsalted butter
  • 2 cups250 gAll-purpose flour
  • ⅔ cup50 gOld-fashioned rolled oats
  • 3½ tbsp packed50 gBrown sugar
  • ¾ tsp2 gGround cinnamon
  • 1¾ tsp8 gBaking powder
  • ½ tsp2 gBaking soda
  • ½ tsp3 gSalt
  • 2 large100 gEggsroom temperature
  • ¾ cup (180 ml)180 gPlain kefir, low-fatroom temperature
  • 2 tsp8 gVanilla extract

Steps

  1. Make the filling first: in a small saucepan stir together the strawberries, one quarter of the granulated sugar (50 g), the cornstarch and the lemon juice. Simmer over medium heat, stirring, 6–8 minutes until thick and glossy. Spread on a plate and let cool.
  2. Brown the butter: melt the butter in a small pan over medium heat, swirling, until golden with nutty-smelling brown bits, about 5 minutes. Pour into a bowl and cool 10 minutes.
  3. Preheat the oven to 350°F (175°C). Grease a 9-by-9-inch pan and line it with parchment.
  4. Make the crumble: in a bowl mix one fifth of the flour (50 g), the oats, the brown sugar and the cinnamon. Stir in about one quarter of the browned butter (40 g) until clumpy. Set aside.
  5. Make the dry mix: in a bowl whisk the remaining four fifths of the flour (200 g) with the baking powder, baking soda and salt.
  6. Make the wet mix: in another bowl whisk the remaining three quarters of the granulated sugar (150 g) with the remaining three quarters of the browned butter, then whisk in the eggs one at a time, then the kefir and the vanilla.
  7. Fold the dry mix into the wet mix just until no dry streaks remain.
  8. Spread two thirds of the batter in the pan. Spoon the cooled strawberry filling over it, leaving a small border. Dollop the remaining third of the batter on top and spread gently.
  9. Scatter the crumble evenly over the top.
  10. Bake 45–50 minutes, until golden and a toothpick in the cake (not the filling) comes out clean.
  11. Cool in the pan on a rack at least 1 hour so the filling sets, then lift out and cut into 12 slices.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Egg, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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