Embrace summer berry season with this Fresh Strawberry Coffee Cake! This cake is packed with juicy strawberries and topped with a cinnamon-brown sugar crumble. Happy baking!
Course: Breakfast, Brunch, Dessert
Keyword: coffee cake, strawberry
For the streusel
For the Cake
¾cupunsalted butterroom temperature
3large eggsroom temperature
For the Streusel
Using a medium bowl, add sugars, cinnamon, cardamom and salt; stir until well combined.
Add the melted butter; stir until well combined.
Add the flour; stir until well combined. Set mixture aside.
For the Cake
Preheat oven to 350°F.
Grease and flour (or spray with nonstick spray) a 9”x3” round cake pan. Set pan aside. (See note below.)
In medium bowl, whisk together the flour, baking powder, baking soda and salt until well combined; set mixture aside.
Using a countertop mixer, cream together the sugars and butter until light and fluffy (~2-3 minutes on medium speed).
Add eggs; mix on low speed until well combined.
Add vanilla, lemon juice and sour cream; mix on low speed until well combined.
Add dry ingredients to the bowl and mix on low until just combined.
Pour ~½ of the batter into greased cake pan. Spread chopped strawberries evenly on top and then pour remaining batter on top of strawberries.
Crumble streusel on top of batter. (Tip: Leave some bigger chunks of streusel on top!)
Bake at 350°F for 45 minutes. Open oven and tent the top of the cake with a piece of tin foil to prevent the streusel from burning. Continue baking for another 45-55 minutes, or until a toothpick inserted into cake comes out mostly clean.
Place cake on cooling rack for at least 30 minutes before slicing.
It’s important to use a deep cake pan for this cake. (I used this 9”x3” springform pan.) If you don’t have a deep pan, then you can split the batter into two smaller pans and reduce the overall baking time.