This crumble coffee cake consists of three layers; a dense and flavorful vanilla cake layer on the bottom, a strawberry cream cheese center, and a oatmeal and brown sugar topping!
Yields: 1 cake; 10 slices
Ingredients
Cake Layer
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1 cup white sugar
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1/2 cup salted butter, softened
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2 eggs
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2 tsp. vanilla extract
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1 & 1/2 cups flour
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1 & 3/4 tsp. baking powder
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1/2 cup milk
Strawberry Cream Cheese Layer
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8oz cream cheese (1 brick), softened
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1 tsp. vanilla
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1/4 cup white sugar
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10-12 strawberries, washed and cut into pieces
Crumble Topping
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3/4 cup flour
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1/2 cup rolled oats
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1/4 cup dark brown sugar, packed
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1/4 cup white sugar
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1/4 tsp. cinnamon
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6 tbsp. cold butter, cut into squares
Instructions
Making the Cake
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Cream together sugar and butter.
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Add vanilla and eggs one at a time, mixing in-between.
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Add baking powder and flour, then mix until fully incorporated.
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Add milk a little bit at a time so that it does not spill over when stirring. Once fully combined, the batter should be creamy.
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Add a layer of parchment paper to the bottom of a regular-sized springform pan, then spray the entire pan with cooking spray. Pour batter into the pan and set aside while completing the other parts of the cake.
Making the Strawberry Cream Cheese Layer
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Make sure the cream cheese is softened at room temperature, then cream it together with the vanilla and sugar until combined.
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Spread evenly on top of the cake batter.
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Evenly distribute the chopped strawberries on top of the cream cheese mix.
Making the Crumble Topping
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Preheat the oven to 350°F.
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Mix together all of the dry ingredients.
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Pour the dry mixture evenly over the cake and dot the top with squares of cold butter.
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Bake in the middle oven rack for 50-55 minutes, or until the cake no longer jiggles in the center.
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Remove from oven and let cool on rack for 30-40 minutes before cutting and serving.
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