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Strawberry Crumble Cake
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4.52 from 49 votes

Strawberry Crumble Coffee Cake

Delectable strawberry crumble coffee cake with a beautifully dense yet light cake base, fresh strawberry layer and final sugar crumb topping perfect for spring and summer brunches.
Prep Time20 minutes
Cook Time38 minutes
Total Time58 minutes
Course: Dessert
Cuisine: American
Servings: 9 servings
Calories: 306kcal
Author: Jocelyn Delk Adams

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
US Customary - Metric

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.

Notes

Leftovers

Strawberry Crumble Cake can be kept at room temperature, in an airtight container or tightly wrapped in plastic wrap for 2-3 days. It might keep for an extra day or two in the fridge but it tends to get more dry that way. 
If kept in the fridge for a longer period, I’d recommend zapping your slices in the microwave for a softer crumb. 

Nutrition

Calories: 306kcal | Carbohydrates: 39g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 58mg | Sodium: 245mg | Potassium: 110mg | Fiber: 1g | Sugar: 19g | Vitamin A: 475IU | Vitamin C: 14.2mg | Calcium: 38mg | Iron: 1.4mg