The BEST Strawberry Crumb Cake  

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A deliciously moist single layer sour cream cake is layered with a sweet strawberry jam, and topped with a buttery almond cinnamon streusel for an irresistible sweet crunch. It is easy to make with only a few simple ingredients making it the perfect summer dessert!!

In a small bowl, combine flour, sugars, cinnamon, and salt. Melt the butter and pour over the flour mixture. With a fork, mix streusel until combined.

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In a medium saucepan, add the strawberries, sugar, lemon juice, cornstarch, and cinnamon. Cook on high heat until boiling then boil for 1 minute, stirring constantly. Reduce heat to medium low and cook for an additional 10 to 15 minutes until jam thickens.

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In a medium bowl, sift together the flour, baking powder, baking soda. Whisk in the kosher salt and set aside.

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Cream butter and sugar on high speed for 3 to 4 minutes until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in vanilla extract.

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Add the dry ingredients alternating with the sour cream, beginning and ending with the dry ingredients.

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Remove the bowl from the mixer and with a rubber spatula, gently fold the batter.

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Pour the batter into the prepared pan and spread using an offset spatula.

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Evenly spread the strawberry jam on top of the cake batter.

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Sprinkle the streusel on top of the strawberry layer. Bake for 55 – 60 minutes or until a toothpick inserted into the center comes out clean with a few moist crumbs.

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Let the cake cool in the pan on a wire rack for 1 hour. Remove cake from the pan to the wire rack and let it cool completely. Enjoy!!

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Whether you are preparing for a weekend brunch, a party, or just need a go to breakfast to pair with your morning cup of coffee, all you need is a few pantry-staple ingredients to make your strawberry dreams come true!!

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