The BEST Strawberry Crumb Cake

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.

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.

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

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.

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

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

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

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

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.

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!!

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!!