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strawberry crumb cake. top down view of baked cake garnished with a large pale pink rose. image is styled with stemmed roses and a bowl of strawberries.

Strawberry Crumb Cake

Heather Wolf
Make brunch a delight with this delectable Strawberry Crumb Cake. Sprinkled with a buttery cinnamon crumb topping, this simple cake is packed with moisture and studded with juicy strawberries for a perfect blend of fruity sweetness and crumbly crunch.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Cakes and Cupcakes
Cuisine American
Servings 8

Equipment

  • 9-inch springform pan

Ingredients
  

Crumb Topping

  • 2/3 cup dark brown sugar packed
  • 2/3 cup all-purpose flour unbleached
  • 1/2 tsp ground cinnamon
  • 5 tbsp unsalted butter melted and cooled

Cake

  • 1 1/3 cups all-purpose flour unbleached
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp sea salt
  • 1/2 cup unsalted butter room temperature
  • 1 cup granulated sugar
  • 1 tsp vanilla extract pure
  • 2 large eggs room temperature
  • 1/2 cup full fat sour cream
  • 1 1/2 cups fresh strawberries hull, dice and pat dry with a paper towel
  • powdered sugar for dusting

Instructions
 

Crumb Topping

  • Combine sugar, flour, cinnamon and melted butter in a large bowl. Using your fingers, mix ingredients until small clumps begin to form.
  • Cover and refrigerate until ready to use.

Cake

  • Preheat oven to 350 degrees.
  • Grease the bottom and sides of a 9-inch springform pan then line with parchment paper and set aside
  • Combine flour, baking powder, baking soda and salt in a medium-sized mixing bowl. Whisk to combine then set aside.
  • Cream butter and sugar with an electric mixer until light and fluffy (approximately 4 to 5 minutes), scraping down the sides of the bowl with a spatula as needed.
  • Add eggs, one at a time, beating after each addition until incorporated.
  • Beat in vanilla.
  • Reduce mixer speed to low then add 1/2 cup of flour mixture. Beat until combined.
  • Add sour cream and continue beating on low until incorporated.
  • Add remaining flour, beating on low until just combined. Avoid overmixing or cake will be dry.
  • Spoon cake batter into springform pan then smooth top with a spatula.
  • Top batter with diced strawberries.
  • Remove crumble topping from the refrigerator and sprinkle atop strawberries.
  • Bake for 40 to 45 minutes or until a toothpick inserted into the center of the cake comes out clean. Avoid overbaking.
  • Place pan on a wire baking rack and allow cake to cool completely before removing the springform ring.
  • If desired, dust cake with powdered sugar before slicing and serving.
  • Cake is best the day it is made but it can be loosely covered and stored at room temperature for 2 days or refrigerated up to 3 days.
Keyword crumb cake, strawberry