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Strawberry Coffee Cake with Crumb Topping


Cake batter

  • 3/4 cup butter, room temperature
  • 3/4 cup white sugar
  • 2 large eggs,room temperature
  • 1 Teaspoon vanilla
  • 1 Teaspoon lemon zest
  • 2/3 cup sour cream
  • 1 1/4 cups all purpose flour
  • 1 Teaspoon baking powder
  • 1/4 Teaspoon baking soda
  • 1/2 Teaspoon salt
  • 1 cup fresh strawberries, sliced

Crumb Topping

  • 1/4 cup white sugar
  • 1/3 cup light brown sugar
  • 1 Teaspoon cinnamon
  • 1 stick butter, melted
  • 1 1/3 cup all purpose flour


  • Preheat Oven to 350 degrees. Lightly butter and flour a 9 inch round cake pan.
    For the cake batter:
    Place the butter and sugar in a large bowl, beat on high speed until well incorporated.  This will take about 5 minutes.  Reduce the mixer speed to low and add the eggs one at a time, mixing well after each addition. Add the vanilla and lemon zest to the bowl, mix until incorporated. 
    In a separate bowl sift the flour,baking powder,baking soda and salt together. Alternately add the flour mixture and the sour cream to the butter/sugar mixture. (Example : With the mixer on low speed add 1/3 of the flour mixture to the butter/sugar mixture. Mix until just combined. Add 1/2 the sour cream to the bowl, mix until just combined.  Add 1/3 more flour, mixing until just incorporated, add the last portion of sour cream, mix until just incorporated then add the last 1/3 of the flour, mix until just incorporated. )
    Place the batter into your prepared baking pan. Place the sliced strawberries on the top of the batter.  Place the crumb topping over the strawberries evenly. Bake at 350 degrees for about 40 - 50 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven to a wire rack and cook completely.
    For the crumb topping:
    Place the white sugar, light brown sugar and cinnamon in a medium bowl. Stir to combine. Add the melted butter to the bowl, stirring to incorporate, then add the flour and mix well.