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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.
Heather Wolf

Strawberry Crumb Cake

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
Servings: 8
Course: Cakes and Cupcakes
Cuisine: American
Ingredients Equipment Method

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

Equipment

  • 9-inch springform pan

Method
 

Crumb Topping
  1. Combine sugar, flour, cinnamon and melted butter in a large bowl. Using your fingers, mix ingredients until small clumps begin to form.
  2. Cover and refrigerate until ready to use.
Cake
  1. Preheat oven to 350 degrees.
  2. Grease the bottom and sides of a 9-inch springform pan then line with parchment paper and set aside
  3. Combine flour, baking powder, baking soda and salt in a medium-sized mixing bowl. Whisk to combine then set aside.
  4. 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.
  5. Add eggs, one at a time, beating after each addition until incorporated.
  6. Beat in vanilla.
  7. Reduce mixer speed to low then add 1/2 cup of flour mixture. Beat until combined.
  8. Add sour cream and continue beating on low until incorporated.
  9. Add remaining flour, beating on low until just combined. Avoid overmixing or cake will be dry.
  10. Spoon cake batter into springform pan then smooth top with a spatula.
  11. Top batter with diced strawberries.
  12. Remove crumble topping from the refrigerator and sprinkle atop strawberries.
  13. Bake for 40 to 45 minutes or until a toothpick inserted into the center of the cake comes out clean. Avoid overbaking.
  14. Place pan on a wire baking rack and allow cake to cool completely before removing the springform ring.
  15. If desired, dust cake with powdered sugar before slicing and serving.
  16. 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.