This Strawberry Coffee Cake Recipe features rich and buttery crumb cake with a hint of vanilla aroma and strawberry flavor. And the best part is that it's an easy-to-make one-bowl recipe!
Preheat the oven to 350F. Line the bottom of a 9-inch round cake pan with a piece of parchment paper that’s been trimmed to fit inside. Spray coconut oil on the inside of the pan.
Cream together the butter and sugar, and then cream in the eggs, beating until light and fluffy. Beat in the vanilla and sour cream.
Sift the flour, baking powder, salt, and baking soda into the wet ingredients, and stir just until combined, being careful not to overmix.
Pour the batter into the prepared pan and use a rubber spatula to spread it out evenly. Dollop the preserves on top of the batter and spread them around (leaving a ¼-inch rim along the outside).
For the topping, add all ingredients to a medium bowl and use your fingers to crumble it together until it forms large crumbs. Sprinkle the crumbs on top of the cake.
Bake until the cake is golden on top and along the outside, and a toothpick inserted in the center comes out clean, about 40 to 50 minutes.
Cool before cutting and serving.
Notes
Recipe adapted from the recipe for Cherry Streusel Sour Cream Cake in The Cooking Doctor’s Bake it Sweet Cookbook by Dr. Jehanne Ali.