Who needs another recipe for coffee cake or a fruit cake? You do! This strawberry crumble coffee cake with a beautifully dense yet light cake base, fresh strawberry layer and final sugar crumb topping is perfect! If you love this cake, you will definitely love this Strawberry Pound Cake and Strawberry Punch Bowl Cake!
Eating coffee cake is such a comforting enjoyment for me. I even have a specific way in which I enjoy my coffee cake. I like to serve it on a lovely vintage floral pattern plate slightly warmed with a cup of tea while I stare out of my window taking in the beauty of the morning. Call me anal but that’s exactly how I love it.
During summer, I love to play around with one of my favorite one layer coffee cakes by adding in seasonal fruit (try a rhubarb coffee cake too!) to perk it up a bit. That’s where this glorious Strawberry Crumble Coffee Cake comes in.
The base of this cake is one of my favorites. It has such a tender and buttery texture with a clean comforting taste that is out of this world. This cake layer is so darn good that it could really stand on its own with no assistance whatsoever. I could live off this cake.
But I, of course, jazzed it up with fresh sliced strawberries and a beautifully comforting sugar and butter crumble with hints of cinnamon. It is truly delicious. I love this Strawberry Crumble Coffee Cake warm or even served at room temperature because all of the flavors really meld together in the most sensational way. I also love this as a rhubarb cake too when that’s in season.
I hope all morning start with a slice of this and an ounce of peaceful comfort. This will be your favorite recipe for coffee cake.
Strawberry Crumble Coffee Cake
Ingredients
For the Cake:
- 1/3 cup unsalted butter room temperature
- 1/2 cup granulated sugar
- 1 large egg
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 cup sour cream room temperature
- 2 teaspoons pure vanilla extract
- 1 1/2 cups strawberries sliced
For the Crumble Topping:
- 3/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon brown sugar
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 cup unsalted butter melted then cooled
Instructions
For the Cake:
- Preheat oven to 350 degrees and liberally spray 8x8 sized pan with non-stick baking spray.
- In the bowl of your stand mixer (or using a hand mixer), beat together butter and sugar on high speed for 4-5 minutes until light and fluffy.
- Add in egg and continue to mix until combined.
- Change mixer to low speed and slowly add in flour, salt, baking powder, and baking soda until just combined then pour in sour cream and vanilla extract and mix until it all just comes together without over mixing. Turn off mixer.
- Evenly spread cake batter in pan then top with sliced strawberries.
For the Crumble Topping:
- Whisk together flour, both sugars, salt, and cinnamon until mixed.
- Drizzle butter over flour mixture and using a fork, stir together until crumbs form.
- Sprinkle crumbs over strawberries.
- Bake cake for 30-38 minutes OR until a toothpick inserted into the center of the cake comes out clean.
- Allow cake to cool for at least 20 minutes then serve.
Nutrition
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This was amazing and it will be my go to for berry coffee cakes in the future. Made it exactly like written, which is
unusual for me…always tweeking. The second time around I made a lemon vanilla glaze to use and it complimented it
so well. Everyone loved it.
Fellow bakers and newbie bakers alike…go make this coffee cake, STAT! It is quick and easy and tastes incredible. I made this with blueberries that I froze from last summer (just make sure to drain them as you thaw so that you don’t add extra moisture to the batter), and it was gobbled up so quickly that I had to make it again almost immediately.
I’m looking forward to trying this again when strawberries, and/or raspberries, are in season. This recipe is a keeper and I’ll be using it for years to come!
Best crumble cake I have ever baked… being a vegetarian, we do not eat eggs. So I substituted the egg with plain yogurt. Trust me, there was no other change. The cake did not last for a day. It was all gone…
This will be my go to, when I have craving to have something sweet with my coffee.
I love all your stuff and I am curious can I make this without the strawberries? I was thinking of making one with and one without due to an allergy? I know it sounds crazy…
You could always replace with another berry like blueberries.
What is the sour cream in the cake for? If you don’t have it, does he cake still work without it?
It is a necessary component. I suggest not omitting it or it will definitely not turn out right.
This is one of the best desserts I have ever made- it is hard to keep myself from eating the entire pan. SO DELICIOUS!
This looks delicious! Can I double the recipe if I use a 9 x 13 pan? Thanks for sharing this lovely recipe.
Indeed. Adjust the baking time accordingly.
made this today and it was AMAZING!! I folded in frozen strawberries instead of making a layer at the top. It was incredibly fluffy and moist, delicious with the strawberries and the crumble on top was divine!! Thank you so much for this recipe 🙂 I am excited to make it again with fresh strawberries.
I made this cake for me and hubby. The two of us ate the whole thing in 24 hours…. Oops! Hubs called it a “huge muffin” and said it was better than any other strawberry cake / bread I’ve made. Thank you!
Only modifications: I didn’t have sour cream so used greek yogurt. No baking soda so increased the amount of baking powder. And I don’t have vanilla so left that out. It was amazing!