Strawberries and Cream Coffee Cake

Step 1

Preheat your oven to 350°F (175°C). Line a 9-inch springform pan with parchment paper and lightly coat the sides and bottom with baking spray. Set the pan aside while you prepare the batter.

Step 2

In a medium mixing bowl, whisk together the flour, baking powder, and salt until fully combined. Set aside.

Step 3

In the bowl of a stand mixer with the paddle attachment, cream together the softened butter and sugar. Beat on medium speed for 2 to 3 minutes, until the mixture is light, fluffy, and pale in color. Scrape down the sides of the bowl as needed to ensure even mixing.

Step 4

Add the eggs, milk, oil, and vanilla. Continue mixing on low speed until the mixture is smooth and fully combined.

Step 5

Add the dry ingredients to the wet mixture and mix on low speed just until no flour remains visible—about 30 seconds. Avoid overmixing.

Step 6

Gently fold in 2 cups of chopped fresh strawberries using a rubber spatula, reserving ½ cup for the topping. Set the batter aside.

Step 7

In a separate medium bowl, use a hand mixer to beat the softened cream cheese with the cornstarch and vanilla extract until smooth. Set aside.

Step 8

Spoon half of the cake batter into the prepared pan and spread it evenly.

Step 9

Carefully spoon the cream cheese filling over the batter, gently spreading it out without blending it into the batter.

Step 10

Add the remaining batter on top and smooth out the surface.

Step 11

Press the remaining ½ cup of chopped strawberries gently into the top of the batter.

Step 12

To a small bowl, add the flour, confectioners' sugar, cinnamon, and melted butter. Use a fork to combine into a crumbly dough.

Step 13

Sprinkle the crumble evenly over the cake.

Step 14

Bake for 65 to 70 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs (avoiding the cream cheese layer when testing). If the top begins to brown too quickly, tent it loosely with foil during the last 15 to 20 minutes of baking.

Step 15

Remove the cake from the oven and let it cool in the pan for 10 minutes. Carefully remove the springform ring, then allow the cake to cool completely before slicing.

Step 16

Just before serving, dust the top with a light layer of confectioners’ sugar, if desired.