I got this via Joy the Baker who received the recipe from a good ol' southern cookbook, Panache at Rose Hill. Either way, it's now in my hands. Thank you, Universe!
The original recipe called for only one cup of strawberries. I scoffed at that and made it two cups, with an extra tablespoon of butter in the crumble topping. The adjusted version is below.
2 heaping cups sliced strawberries
1/3 cup sugar
2 Tablespoons cornstarch
2 teaspoons water
1/2 cup butter, softened
1 cup sugar
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
8 ounces sour cream
1 teaspoon vanilla extract
a few drops of almond extract (optional)
4 Tablespoons cold unsalted butter, cut into 1/2-inch cubes
1/2 cup all-purpose flour
3 1/2 tablespoons sugar
Preheat oven to 350 degrees F.
Combine strawberries, 1/3 cup sugar, water and cornstarch in a small
saucepan. Cook over low heat for 5 to 7 minutes, stirring constantly
until the sauce is thickened and strawberries are soft and a little
broken down. Set aside to cool.
Grease and flour a 10×10-inch or 11x9 (what have you) baking dish, knocking out excess flour, and set aside.
To make the coffee cake:
Cream butter and sugar until light and fluffy, about 3 minutes. Add
eggs one at a time, beating well after each addition. Add vanilla
extract, and almond extract if you’re using it.
Sift dry ingredients together. Add the dry ingredients to the
creamed butter in 3 parts alternating with the sour cream in 2 parts,
beginning and ending with the dry ingredients. Beat just until
To make the streusel topping:
Combine all the topping ingredients in a bowl and rub together with your fingertips until crumbly. Set aside.
Spoon 2/3 of the batter into the prepared pan. Spread the cooled
strawberry mixture over the batter. Spoon the remaining batter onto the
strawberries and spread evenly. Top with streusel topping and bake in
the upper third of the oven. Bake for 50-60 minutes, until a knife
inserted into the center of the cake comes out clean.