Best Strawberry Crumb Cake
This delicious Strawberry crumb cake is the perfect way to celebrate summer!! Featuring three layers: a buttery, moist vanilla cake, a mouthwatering strawberry jam made with fresh strawberries, and an irresistible crunchy streusel. It is easy to make and perfect for breakfast or dessert!!
Equipment
- 1 9x9 square pan
Ingredients
For the Cinnamon Almond Streusel
- 1 ¼ (156g) cup All purpose flour
- ½ (110 g) cup Light brown sugar
- 4 (48 g) tablespoons Granulated sugar
- 2 teaspoons Ground cinnamon
- ⅛ teaspoon Kosher salt
- ½ (113 g) cup Unsalted butter melted
- 3 tablespoons Sliced almonds
For the Vanilla Cake
- 2 (250 g) cups All purpose flour
- 2 teaspoons Baking powder
- ¼ teaspoon Baking soda
- ½ teaspoon Kosher salt
- ½ (113 g) cup Unsalted butter room temperature
- 1 (200 g) cup Granulated sugar
- 2 large Eggs room temperature
- 1 tablespoon Vanilla Extract
- 1 (240 g) cup Sour cream room temperature
For the Strawberry Quick Jam
- 2 (340g) cups Finely chopped strawberries
- ½ (100 g) cup Granulated sugar
- 2 teaspoons Lemon juice
- 1 tablespoon Cornstarch
- ¾ teaspoon Ground cinnamon
Instructions
- Preheat oven to 350 F and spray a 9X9 square baking pan with nonstick baking spray. Line pan with parchment paper and set aside.
Cinnamon Almond Streusel
- In a medium bowl, mix the flour, sugars, cinnamon, and salt. Add in the melted butter and use a fork to mix until combined. Add sliced almonds and gently mix until combined. Place bowl in the refrigerator while you prepare the jam.1 ¼ (156g) cup All purpose flour, ½ (110 g) cup Light brown sugar, 4 (48 g) tablespoons Granulated sugar, 2 teaspoons Ground cinnamon, ⅛ teaspoon Kosher salt, ½ (113 g) cup Unsalted butter, 3 tablespoons Sliced almonds
Strawberry Quick Jam
- In a medium size saucepan, add the strawberries, sugar, lemon juice, cornstarch, and ground cinnamon and stir until combined. Heat mixture over high heat, stirring constantly with a wooden spoon. Once boiling, allow mixture to boil for 1 minute then reduce heat to medium low.2 (340g) cups Finely chopped strawberries, ½ (100 g) cup Granulated sugar, 2 teaspoons Lemon juice, 1 tablespoon Cornstarch, ¾ teaspoon Ground cinnamon
- Cook the mixture, stirring constantly for 10 to 15 minutes until the jam thickens. Use the back of a wooden spoon or potato masher to mash any large chunks of strawberries. To test to see if the jam is ready, run the wooden spoon along the bottom of the saucepan in a straight line. If the jam takes a second or two to come back together, the jam is ready.
- Once ready, remove jam from heat and transfer to a heatproof container. Allow jam to cool to room temperature while you prepare the cake batter. (If making the jam ahead, place it in the refrigerator until ready to use. Allow the jam to come to room temperature before adding to the cake. If the jam is still cold before adding it to the cake, place it in the microwave for 10 to 20 seconds to heat up. This will make it easier to spread.)
Vanilla Cake
- In a medium bowl, sift together the flour, baking powder, baking soda. Whisk in the kosher salt and set aside.2 (250 g) cups All purpose flour, 2 teaspoons Baking powder, ¼ teaspoon Baking soda, ½ teaspoon Kosher salt
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on high speed for 3 to 4 minutes until light and fluffy.½ (113 g) cup Unsalted butter, 1 (200 g) cup Granulated sugar
- Add in the eggs one at a time mixing well after each addition. Make sure to stop and scrape the bowl after each addition. Stir in vanilla extract.2 large Eggs, 1 tablespoon Vanilla Extract
- With the mixer on low, add the dry ingredients alternately with the sour cream, beginning and ending with the dry ingredients. After each addition, mix only until just combined, making sure to scrape the bottom and sides of the bowl with a rubber spatula. Remove the bowl from mixer and with a rubber spatula, gently fold the batter 2 to 3 times, making sure to scrape the bottom of the bowl to ensure there is no flour left. Batter will be thick.1 (240 g) cup Sour cream
- Pour the batter into the prepared pan and spread evenly using an offset spatula. Tap the pan a few times on the counter to release any air bubbles. Add the strawberry jam on top of the batter and using an offset spatula, spread jam in an even layer. Remove streusel from the fridge and sprinkle on top of the strawberry jam.
- Bake for 55 to 60 minutes or until a toothpick inserted in the middle comes out clean with a few moist crumbs.
- Remove cake from oven and place pan on a cooling rack. Let the cake sit in the pan for 1 hour to let the jam set. After 1 hour, transfer the cake from the pan to the cooling rack and allow it to cool completely. Sprinkle with powdered sugar or glaze if desired. Enjoy!!
Notes
Properly measure your flour! Using your measuring cup to scoop the flour will cause you to have more flour than you need for the recipe. This in turn will lead to a dry and dense cake. For the best results, fluff your flour with a fork then carefully spoon it into your measuring cup. I recommend you. use a scale to measure your dry ingredients.
Use room temperature ingredients. Allow your eggs, sour cream, and butter to come to room temperature 2 hours before using. Room temperature ingredients help to create a smooth batter and ensures that the ingredients blend well.
Cooling the cake. Allow the cake to cool in the pan for 1 hour before removing it to a wire rack. This time allows the jam to set.
Strawberries: You can use either fresh or frozen strawberries to make the jam. If using frozen, add approximately 5 more minutes of cook time since the frozen strawberries contain more water.
Substituting the sour cream: If you do not have sour cream, you can substitute with full fat greek yogurt.
Chill the crumb. Chill the crumb prior to using. If you don't, the butter will melt while the cake is baking and you will not that perfect crunchy streusel.
Storage & Freezing
Room temperature: Store any left overs in an airtight container on the counter at room temperature for 2 to 3 days.
Fridge: You can also store this cake in the refrigerator for an extra day or two. Since this is an all butter cake, it will start to dry out the longer it is left in the refrigerator. If you plan on refrigerating the cake, I suggest wrapping it well with plastic wrap and foil. When ready to eat, warm the cake in the microwave for about 10 seconds to soften.
Freezing: Store cooled cake as a whole or individually sliced in a freezer safe bag for up to one month. Thaw at room temperature when you are ready to enjoy!!