Strawberry Buckle

   So on my usual strolling through Pinterest recipes, I found something called a strawberry buckle. Now, I'm from Texas, and while I have either lived in or visited nearly every state that doesn't border the Atlantic Ocean, I had never head of this concoction. The base of it was almost gingerbread in flavor, but definitely cake like, and with the fruit and streusel combined with it, turned into a wonderland of sweet-tartness that has definitely earned it's way into our rotation of desserts. You can see me make it here!

Ingredients

For the cake

•   1/2 cup unsalted butter, softened
•   1/2 cup packed brown sugar
•   1 egg
•   1/2 teaspoon vanilla
•   2 teaspoons baking powder
•   1/4 teaspoon salt
•   1 1/4 cups plus flour
•   1/3 cup buttermilk
•   2 cups fresh strawberries, hulled and chopped

For the streusel

•   1/3 cup flour
•   1/4 cup packed brown sugar
•   1/2 teaspoon ground cinnamon
•   1/4 teaspoon ground nutmeg
•   1/8 teaspoon ground ginger
•   1/4 cup cold, unsalted butter, cubed

Instructions

1. Preheat oven to 350 degrees. Butter 4 (6-inch) cast iron skillets (or a 10-inch skillet or 9-inch round or square pan).
2. With an electric mixer, cream 1/2 cup butter and 1/2 cup brown sugar until light and fluffy.
3. Beat in the egg and vanilla. Add the baking powder and salt and mix well.
4. Add the flour and mix until just moistened. With the blender on low speed, gradually add the buttermilk and mix until smooth.
5. Make the streusel by combining the flour, sugar and spices in a small bowl. Cut in the butter until the mixture resembles course crumbs.
6. Divide the batter evenly between the skillets, or spread evenly into a single pan. Sprinkle the strawberries over the batter, then top the berries with the streusel.
7. Bake 25-30 minutes for individual skillets (40-45 minutes for a larger pan or skillet) or until the top is a light golden brown. Let stand 5 minutes before serving.