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Strawberry Coffee Cake with Crumb

Delicious Strawberry Coffee Cake with Crumb
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This Strawberry Coffee Cake with Crumb is the perfect blend of moist, tender cake, sweet strawberries, and a buttery crumb topping. Perfect for brunch, a cozy snack, or dessert, this easy-to-make coffee cake is bursting with fresh flavor and a hint of cinnamon. Ideal for impressing guests or indulging with a warm cup of coffee!

Ingredients

Scale

Cake Batter:

  • ¾ cup unsalted butter (room temperature)
  • ¾ cup white sugar
  • 2 large eggs (room temperature)
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon zest
  • ⅔ cup sour cream
  • 1 ¼ cups all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup fresh strawberries (sliced)

Crumb Topping:

  • ¼ cup white sugar
  • ⅓ cup light brown sugar
  • 1 teaspoon ground cinnamon
  • ½ cup (1 stick) unsalted butter (melted)
  • 1 ⅓ cups all-purpose flour

Instructions

1. Prep the Oven and Pan

  • Preheat oven to 350°F (175°C).
  • Grease and flour a 9-inch round cake pan or line it with parchment paper for easy release. Pro Tip: Lightly greasing ensures the cake won’t stick, while flour gives the batter extra lift.

2. Make the Cake Batter

  • In a large mixing bowl, cream butter and sugar on high speed until fluffy and light. This should take about 5 minutes.
  • Reduce the mixer to low speed and beat in the eggs, one at a time, until fully incorporated.
  • Add the vanilla extract and lemon zest, mixing until smooth.
  • In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
  • Alternate adding the dry ingredients and sour cream to the butter-sugar mixture:
    1. Add ⅓ of the dry ingredients and mix until just combined.
    2. Add ½ of the sour cream and mix gently. Repeat, finishing with the last portion of the dry ingredients.

    Pro Tip: Don’t overmix the batter—this can result in a dense cake. Mix until just combined.

3. Prepare the Crumb Topping

  • In a medium bowl, combine the white sugar, light brown sugar, and cinnamon.
  • Stir in the melted butter until fully blended.
  • Add the flour and mix until the mixture resembles coarse crumbs. Chill in the refrigerator until ready to use. Visual Cue: The topping should hold its shape when pressed between your fingers but still be crumbly.

4. Assemble the Cake

  • Spread the batter evenly into the prepared pan.
  • Arrange sliced strawberries over the top in an even layer.
  • Sprinkle the crumb topping evenly over the strawberries. Pro Tip: Chill the crumb topping briefly before sprinkling to help it stay crisp and flaky during baking.

5. Bake and Cool

  • Bake in the preheated oven for 40–50 minutes or until a toothpick inserted into the center comes out clean.
  • Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Common Mistake: Avoid cutting the cake while it’s still hot; the crumb topping may slide off.

Notes

Serving Suggestions:

  • Serve warm or at room temperature with a dusting of powdered sugar, a dollop of whipped cream, or a drizzle of vanilla glaze for a touch of sweetness.
  • Pair perfectly with coffee, tea, or a glass of cold milk for a satisfying treat.

Storage and Reheating:

  • Room Temperature: Store leftovers in an airtight container for up to 2 days.
  • Refrigerator: Extend freshness by refrigerating in a sealed container for up to 5 days.
  • Freezer: Wrap tightly in plastic and foil, then freeze for up to 3 months. Thaw overnight in the refrigerator.
  • To reheat, warm slices in a 300°F (150°C) oven for 5–10 minutes for that fresh-baked flavor.

Tips & Tricks:

  • Choosing Strawberries: Use firm, ripe strawberries; avoid mushy ones to keep the cake from becoming too wet.
  • Chilled Crumb Topping: Keeping the topping cold ensures it stays on top and doesn’t sink into the cake.
  • Sour Cream Substitute: If you’re out of sour cream, plain Greek yogurt works as a great alternative.

Find it online: https://cakeshungry.com/strawberry-coffee-cake-with-crumb/