Fresh Strawberry Crumb Cake
This fresh strawberry coffee cake with a crumb topping is a recipe that will you make again and again. It's delicious, easy to make, and everyone will love it. I love the cake with strawberries, but you could also use blueberries or raspberries. It also keeps well, wrap well and store at room temperature for up to 5 days, or freeze for up to 3 months.
Looking for a great recipe using fresh strawberries? Try this Fresh Strawberry Pound Cake! It's luscious and soft and bursting with fresh strawberry flavor.
Servings: 16
Calories: 344kcal
Ingredients
Cake
- 4 cups fresh strawberries chopped
- 1 ¼ cups granulated sugar
- 2 cup all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon ground cardamom or cinnamon
- ¼ cup unsalted butter softened, (1 ½ sticks)
- 3 large eggs at room temperature
- 1 cup sour cream full fat
- 2 teaspoons pure vanilla extract
- ¼ cup milk
Crumb Topping
- 1 cup light or dark brown sugar packed
- ½ cup granulated sugar
- 2 teaspoons ground cardamom or cinnamon
- ½ teaspoon salt
- ¾ cup unsalted butter melted (1 ½ sticks)
- 2 cups all-purpose flour
Instructions
- Preheat the oven to 350°F. Grease a 9×13 inch baking pan or line with parchment paper. Set aside.
- Make the cake: In a medium bowl, toss the strawberries with ¼ cup of the sugar and set aside.
- In a medium bowl, whisk together the flour, baking soda, baking powder, cardamom, and salt.
- Using a mixer set, beat the butter and the remaining 1 cup of sugar on medium-high speed until smooth and creamy, scraping down the sides of bowl when necessary. Beat in the eggs, sour cream, and vanilla until blended. (Mixture may look curdled, which is fine). With the mixer on low speed, mix in the dry ingredients and milk until smooth. Do not overmix. The batter will be thick.
- Make the crumb topping: Mix the brown sugar, granulated sugar, cinnamon, and salt together in a medium bowl. Stir in the melted butter. Using a fork, mix in the flour until crumbles form. Set aside.
- Spread the cake batter evenly into prepared baking pan. Top evenly with strawberries. Top with crumb topping. Using a rubber spatula or the back of a large spoon, gently press the crumb topping down.
- Bake until cake is set and a toothpick inserted in the center comes out clean, 45 to 50 minutes.
- Set the cake on a wire rack and let cool before serving.
Notes
Store leftover crumb cake wrapped tightly in plastic wrap or in an airtight container on the counter for 5 days.
You can also freeze this lovely cake! Wrap tightly and store in a freezer safe container for up to 3 months. Thaw to room temperature and serve.
Nutrition
Serving: 16g | Calories: 344kcal | Carbohydrates: 37.6g | Protein: 4.2g | Fat: 20.4g | Cholesterol: 85.7mg | Sodium: 250.9mg | Sugar: 23.4g