Strawberries, anyone?

Yesterday, just as darkness began to creep over the countryside, I got an idea. So I slipped into my sneakers and headed back outside. We'd already closed up the barns and potting shed, shut the greenhouse door and taken the garbage to the end of the driveway. So why was I practically running across the lawn at dusk?

Strawberries. I remembered I hadn't checked the strawberry patches in a couple of days. And, I had a hankering. You know how that is, don't you? A craving sweeps over you, one you can't resist? I guess you could, actually, resist...but why?

Within minutes I'd picked enough berries from the closest patch to fill a pretty large mixing bowl. The berries are fat and juicy and, after being hit by the first light frost, sweeter than they are earlier in the season.

Today I'm going to make one of my favorite, easier-than-it-should-be recipes. This works almost as well with frozen berries if you don't have fresh. I thought I'd share it with you, bring a bit of goodness from our home to yours.

I hope you enjoy this as much as we do!

Crumb Cake

2 1/4 cups flour
½ cup granulated sugar
2 ½ t. baking powder
½ t. salt
1 egg
½ cup milk
2 T. melted butter
2 t. vanilla
1 cup sliced strawberries
8 T. butter
½ cup brown sugar
2 t. cinnamon

In a large bowl combine flour, salt, granulated sugar and baking powder.

Add egg, milk, melted butter and vanilla and mix thoroughly.

Pour batter into a greased and floured cake pan.

Arrange strawberries on top of batter.

Combine butter, brown sugar and cinnamon in a small bowl

until mixture resembles coarse crumbs.

Sprinkle crumb mixture over berries.

Place cake pan in a pre-heated 325-degree oven

and bake for 25 minutes.