Strawberries ‘n Cream Crumb Cake.

Buttery and moist crumb cake filled with cream cheese and juicy strawberries. To put it over the top, I go heavy on the crumb topping and finish it off with a sweet vanilla glaze. 

Strawberries 'n Cream Crumb Cake complete with a buttery cake, sweet strawberries, cheesecake filling, and vanilla glaze! Recipe by

There’s no sweeter way to start this summer week! I am head over heels with this show-stopping crumb cake, as you can probably tell by all the photos I’m sharing today. I was sucked into this photo shoot and could not stop snapping (and tasting) this beauty.

Speaking of photo shoots, this cake joined me in a magazine photo shoot last week. Do you read Where Women Cook? It’s a popular quarterly magazine sold in Costco and other large wholesale stores. I’m going to be featured in it this fall! They photographed and interviewed me in my new house last week.

I know you’re curious… and yes, Jude got in a few shots.

Strawberries 'n Cream Crumb Cake complete with a buttery cake, sweet strawberries, cheesecake filling, and vanilla glaze! Recipe by

Being photographed for a magazine was a little strange. In a good way! I’m usually fine in front of a camera (not shy at all) but the photographer told me I raise my shoulders when I pose, which isn’t flattering for any woman – of any size. I had no idea I did that?! A great tip I learned from her: drop your shoulders down! It lengthens your neck and makes you look taller and more confident. Good to know before our wedding pics.

For the photo shoot, I made this lip-smackin’ cake, along with my famous cake batter chocolate chip cookies. The magazine asked me to bake recipes that describe my blog and baking style. Clearly, sprinkles and streusel and pink and glaze represent SBA.

I love making crumb cakes for breakfast or brunch. It’s like having dessert… for breakfast or brunch. A win-win for everyone. I’m going to show you exactly how to make this strawberries ‘n cream crumb cake today. There are a lot of little steps to the recipe, but like I always say: read the recipe in full before you begin so you know what you’re doing and when you’re doing it.

And you can taste test along the way which makes the process enjoyable.

Strawberries 'n Cream Crumb Cake complete with a buttery cake, sweet strawberries, cheesecake filling, and vanilla glaze! Recipe by

There are 5 irresistible layers to this strawberry monstrosity:

(1) The buttery, moist, tender cake.
(2) The cream cheese/cheesecake-like filling which sort of melts into the cake to make it even more moist and mind-blowing and oh my god I need another bite now.
(3) Juicy sliced strawberries. Nothing more, nothing less.
(4) Crumb topping. So much crumb topping.
(5) The sweet vanilla glaze which drips down into every crevice.

Make them all separately then bring them together, like so:

Strawberries 'n Cream Crumb Cake complete with a buttery cake, sweet strawberries, cheesecake filling, and vanilla glaze! Recipe by

I love layered baked goods because I am an absolute texture freak. Are you like me too? Good. You will love this recipe. Soft cake, crunchy topping, juicy strawberries, melty glaze, creamy cream cheese. Every texture and flavor you love gets a nice checkmark here.

I’m entertaining in our new house a lot in the next month, so I’ve been looking for convenient make-ahead recipes. This cake is a wonderful choice because you can make the whole thing (except for the glaze) in advance and freeze it. See make-ahead instructions in the recipe below. Your guests’ eyes will light up when you serve them a slice.

Nerd alert: did you know that there is an average 200 seeds in one strawberry?

Strawberries 'n Cream Crumb Cake complete with a buttery cake, sweet strawberries, cheesecake filling, and vanilla glaze! Recipe by

As an alternative to breakfast or brunch, you have to try serving this crumb cake warm with vanilla ice cream instead of the glaze. Totally the perfect ending to a summer meal.



Strawberries 'n Cream Crumb Cake

Buttery and moist crumb cake filled with cream cheese and juicy strawberries. To put it over the top, I go heavy on the crumb topping and finish it off with a sweet vanilla glaze.

Yield: 10 servings

Prep Time: 35 minutes

Total Time: 1 hour, 45 minutes


Crumb Topping

  • 3/4 cup (95g) all-purpose flour
  • 1/4 cup (50g) light brown sugar
  • 1/4 cup (50g) granulated sugar
  • 1 teaspoon ground cinnamon
  • 6 Tablespoons (90g) unsalted butter, cold and cubed


  • 1 large egg, room temperature
  • 1/4 cup (60g) butter, melted and cooled
  • 1/2 cup (120ml) milk*
  • 3 teaspoons vanilla extract
  • 1 and 1/2 cups (190g) all-purpose flour
  • 2/3 cup (134g) granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 8-10 fresh strawberries, sliced*
  • 1 (8 ounce) package cream cheese, softened to room temperature
  • 1/4 cup (50g) granulated sugar

Vanilla Glaze

  • 3/4 cup (90g) confectioners’ sugar, sifted
  • 2 Tablespoons (30ml) milk or cream
  • 1/2 teaspoon vanilla extract


Adjust the oven rack to the lower third position. Preheat the oven to 350F degrees. Spray an 8-in or 9-in springform pan with non-stick spray. Springform pan is required. Set aside.

Make the crumb topping: Combine the flour, brown sugar, granulated sugar, and cinnamon together in a medium bowl. Cut the butter into the mixture with a pastry blender or mix with hands until it resembles coarse crumbs. Set in the refrigerator until ready to use. This crumb mixture must be chilled.

Make the cake: In a large bowl using a hand-held or stand mixer fitted with a paddle attachment, beat the egg and melted butter together on medium speed until combined. Add the milk and 2 teaspoons vanilla extract and beat on medium speed until thoroughly mixed. Scrape down the sides of the bowl as needed. Set aside.

Whisk the flour, sugar, baking powder, and salt together in a medium bowl until combined. With the mixer running on low, pour the dry ingredients into the wet ingredients. Mix until just combined. Pour into the prepared baking pan.

In a medium bowl using a hand-held or stand mixer fitted with a paddle attachment, beat the cream cheese on high speed until smooth. Add remaining 1 teaspoon of vanilla extract and 1/4 cup granulated sugar and beat on medium speed until combined. Spread over the crumb cake batter. Layer with sliced strawberries as shown in the photo above. Top with the crumb topping and gently press the topping into the batter.

Bake for 50-55 minutes, or until a toothpick inserted in the center of the cake comes out free of cake crumbs. I covered the cake with aluminum foil after 40 minutes to help avoid the top from browning too much. Allow to cool in the pan on a wire rack for at least 15 minutes before glazing.

Make the glaze: Whisk the confectioners’ sugar, milk, and vanilla together. Remove the sides of the springform pan and drizzle the glaze over the cake. The cake will stay fresh covered at room temperature for 4 days.

Make ahead: Bake the cake as directed and freeze without the glaze for up to 1 month. Thaw overnight in the refrigerator and bake for 20 minutes at 200 degrees to warm it up. Glaze before serving.

*Any milk including soy, almond, buttermilk, regular is OK for the cake. I used 1%.

*Frozen strawberries are fine - thaw and blot dry before using.

Recipe adapted from Glazed Cherry Crumb Cake. That recipe is in my cookbook.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.


Try my Glazed Strawberry Bread next.

Glazed Strawberry Bread |


Just LOOK at that cream cheese filling inside. You have to make this.

Strawberries 'n Cream Crumb Cake complete with a buttery cake, sweet strawberries, cheesecake filling, and vanilla glaze! Recipe by




101 Responses to “Strawberries ‘n Cream Crumb Cake.”

  1. #
    Mary Francesposted July 27, 2014 at 7:28 pm

    That is a great tip! Huh, I wonder what habits I have when I stand … :)
    This cake is perfectly photogenic! It needs no help at all. Love strawberries and cream! Pinned!


  2. #
    Hayleyposted July 27, 2014 at 7:35 pm

    Oh my god what are you doing to me!?! My list of things to bake is already miles long and then you post this, which was a favourite from my childhood! Grrrrr.

    Making this weekend though… ;)


  3. #
    Caleyposted July 27, 2014 at 8:01 pm

    Sally, I love this! My birthday is coming up, and I usually opt for cheesecake…but the typical cheesecake doesn’t have crumbs, which are another of my favorite dessert components. This has CRUMBS, cream cheese, and strawberries, which makes it sound just perfect for me. :) Congratulations on your magazine interview! You are a rockstar ;)


    • Sallyreplied on July 28th, 2014 at 5:52 am

      THIS is the perfect birthday cake for you Caley. Hope you enjoy! And happy early birthday!


      • Caleyreplied on July 28th, 2014 at 5:21 pm

        Thanks, Sally! :)

  4. #
    BakingTrayposted July 27, 2014 at 8:04 pm

    YUM!!!! :D :D already adding to my to bake list as im commenting ^^ Unfortunately it is not strawberry season here in Aus… but I’ll just try with strawberries :)
    Is the cream cheese layer easy to spread onto the cake batter?


    • Sallyreplied on July 28th, 2014 at 5:51 am

      It’s thick, but spreadable. Just use a spatula and take your time spreading it.


      • BakingTrayreplied on July 28th, 2014 at 11:01 pm

        Ok thanks for the tip :) Oh and I meant i’ll try with “frozen” strawberries.. haha

      • Annie Breplied on October 10th, 2014 at 9:53 am

        I had a hard time spreading the cream cheese. Can it be piped on like icing and then spread.
        Other than that it was delicious.

        • Sallyreplied on October 12th, 2014 at 7:26 pm

          Piping the cream cheese mixture would be fine, Annie.

  5. #
    Medha @ Whisk & Shoutposted July 27, 2014 at 9:12 pm

    Ooh you had me at five layers… actually, you had me at the title. I’m obsessed with crumb! This looks amazing :)


  6. #
    ~ Carmen ~posted July 27, 2014 at 9:29 pm

    Ahhh yes. This looks scrumptious, so I can only image how it tastes. Strawberries make the best addition to summer desserts. :]


  7. #
    Stephposted July 27, 2014 at 10:03 pm

    Wow! This looks absolutely amazing!!! Do you think there will be another peanut butter recipe soon? Those are my favs!


  8. #
    Laura (Tutti Dolci)posted July 27, 2014 at 10:29 pm

    So pretty, love those layers and crumb topping!


  9. #
    Amy @ Amy's Healthy Bakingposted July 27, 2014 at 10:36 pm

    Congratulations Sally!! That’s incredible about your magazine feature. SO excited for you!! You’re becoming so famous, and yet you’re still one of the sweetest and most down-to-earth bloggers I’ve “met.” It’s so refreshing and inspiring! And this cake… I’m positive everyone must have been so impressed with it. All of that fruit & streusel?? Absolutely amazing!


    • Sallyreplied on July 28th, 2014 at 5:47 am

      Thanks Amy! I really appreciate everything you said. It means a ton to me!


  10. #
    Matt Robinsonposted July 28, 2014 at 12:01 am

    One bite and I wouldn’t be able to stop eating this, love it!


  11. #
    Jessica @ Sweet Menuposted July 28, 2014 at 12:26 am

    Congrats on the photoshoot Sally! Loving this cake, I think I marked a similar one in your cookbook as one of my next ‘to do’s’! Love your work!


  12. #
    Crystal | Apples & Sparkleposted July 28, 2014 at 3:46 am

    Oh, what I wouldn’t give to have this as a midnight snack right now! I also love layered (and filled) things. This cake looks irresistible.


  13. #
    Mirposted July 28, 2014 at 7:01 am

    You are such a food nerd! It’s okay. I am too! And I love talking about how texture is more important than taste when it comes to how much someone likes a particular food. Like frozen chocolate chips. I can’t resist the cold crunch!
    This cake is another textural wonder. And those crumbs. Sally, the crumbs!!! They’re so big and amazing. I need a fork.
    Good tip on photos, too. Gotta try shoulders down!


    • Sallyreplied on July 28th, 2014 at 4:07 pm

      The crumbs are the best! And Mir… why have I never tried frozen chocolate chips before? I’m sure I have but not recently. And now that’s all I can think about this afternoon.


  14. #
    Gayle @ Pumpkin 'N Spiceposted July 28, 2014 at 7:56 am

    Congrats, Sally! That is so exciting! And this cake…wow! You had me at strawberries ‘n cream…it looks amazing!!


  15. #
    Averie @ Averie Cooksposted July 28, 2014 at 7:58 am

    Love that there’s so many elements going on from the buttery cake to the crumbs to the berries and then the cream cheese…wow, many desserts in one! Love it when that happens :) And like you, I’m a texture freak so this is perfect!

    And congrats on your big interview, Sally! How awesome and so excited for you!!


    • Sallyreplied on July 28th, 2014 at 4:05 pm

      This cake has your name written all over it Averie. You would love that cheesecake filling!


  16. #
    Leylaposted July 28, 2014 at 9:06 am

    I’m making this cake but don’t have a springform pan. Can I use just a 8″ or 9″. Also, what about doubling the recipe, what pan could I use for that.


    • Sallyreplied on July 28th, 2014 at 4:04 pm

      Hi Leyla! As stated, a springform pan is required. I’m unsure about doubling for a larger pan.


    • Emilyreplied on August 1st, 2014 at 3:02 pm

      Hi, I just made this cake and I think it might be the best I’ve ever made. Thanks so much for the recipe. I also wanted to let others know that I DID NOT use a springform pan (as I don’t have one). I used a classic pie dish and it turned out beautifully. I just served it straight from the dish.


      • Sallyreplied on August 1st, 2014 at 3:55 pm

        Thanks so much Emily! My cake rose quite high and I know there would be some spillage in the oven. Thanks!

  17. #
    Anna @ Crunchy Creamy Sweetposted July 28, 2014 at 9:16 am

    Yes, please! This gorgeous cake needs to make an appearance on our table! Pinned!


  18. #
    Lizposted July 28, 2014 at 9:24 am

    Beautiful pictures and recipe. Thank you.


  19. #
    Christineposted July 28, 2014 at 9:25 am

    Wow Sally – congratulations on the magazine feature! BIG things are happening for you and it must be so satisfying to see all of your hard work and perseverance paying off. I am so very happy for you – and hope your success and enthusiasm continue to grow.

    This recipe, like all of your recipes, looks amazing. The photography is amazing too and really makes me want to drop everything and bake it now. (except I am at work and…well…that makes it impossible) I am going to visit my parents in mid-August and this will definitely be something I bake while out there.

    I took some time last week or the week prior to read your photography tips. I am not a food blogger (I photograph jewelry) but that is a really excellent amount of advice and information you’ve compiled. I wanted to thank you for putting it together as I’ve added a few of the tutorials to my must watch list to help me with my new camera (Nikon 3300). Photography can make me want to rip out my hair but when it is going well, it is soooo satisfying. :-)

    Have a great day, Sally!


    • Sallyreplied on July 28th, 2014 at 4:03 pm

      Christine, I know all too well what you mean by “photography can make me want to rip out my hair” – I had not one but FOUR horrendous photoshoots in a row this past weekend and was ready to throw my Canon across the room. Nothing gets to me more than that. I felt like a total failure. I am having a hard time adjusting to the new lighting in our house, and I really appreciate you saying you love the photos here! I’m so glad my photography post is helpful for you. Congrats on your new camera!


      • Christinereplied on July 29th, 2014 at 9:04 am

        I am glad I don’t have your job because seriously…a bad photoshoot of your food would make me EAT the cake/pie/cookies, etc. out of frustration!

  20. #
    Lindaposted July 28, 2014 at 10:27 am

    Looks wonderful & congrats on the feature/photo shoot. While I love fresh strawberries not so keen when they are baked/cooked. Could blueberries/blackberries or even better raspberries be used?


    • Sallyreplied on July 28th, 2014 at 3:59 pm

      Any berry would be delicious. Even dark sweet cherries are a good option.


  21. #
    Julie @ Table for Twoposted July 28, 2014 at 10:44 am

    Love the strawberries and crumb topping! Congratulations on the magazine feature – isn’t it funny how you never know how you take photos until someone on the outside is analyzing you? Haha – can’t wait to see that feature!


    • Sallyreplied on July 28th, 2014 at 3:59 pm

      YES! Julie, I had no idea I did that with my shoulders?! And she told me exactly what to do with my hands because I never know what to do with them (or my arms for that matter) in photos haha.


  22. #
    Beth @ bethcakesposted July 28, 2014 at 11:58 am

    Congrats on being featured in a magazine! That’s so exciting! And this cake sure looks amazing! I love all those layers. They all sound delicious, but I’m especially loving the sound of that cream cheese filling, crumb topping, strawberries, and vanilla glaze! Tons of good things all together in one cake!


  23. #
    Annetteposted July 28, 2014 at 12:51 pm


    Congratulations on your magazine feature. I will definitely look for the magazine this fall. This cake looks delicious. Adding it to my long list of “things I want to bake”. Any chance you’ll be doing another cookbook?


    • Sallyreplied on July 28th, 2014 at 3:58 pm

      Hi Annette! Nothing is set in stone yet for cookbook #2, but I am hoping and praying for one trust me!


  24. #
    Cate @ Chez CateyLouposted July 28, 2014 at 1:33 pm

    This really is a show-stopping cake! I absolutely love it!! And what a great tip about dropping shoulders in pictures – I’ve never heard that but can definitely use the tip!


    • Sallyreplied on July 28th, 2014 at 3:57 pm

      I had never really thought about it before either Cate. And I saw a picture of me both ways and it really makes a difference!


  25. #
    Tiffanyposted July 28, 2014 at 2:19 pm

    Congratulations on the feature! I’ll be looking for it this fall. Also, this cake looks incredible. Beautiful photos! :)


  26. #
    toriposted July 28, 2014 at 5:49 pm

    this-is-in-the-oven-right-now! LOL, I used up my blueberries!! Weeeeeeeee!!!!


    • Sallyreplied on July 28th, 2014 at 9:46 pm

      Let me know how you like it, Tori!


  27. #
    Alaposted July 28, 2014 at 6:41 pm

    This cake is so you, Sally! And gosh, good photographing tips: I’m terrible when it comes to holding smiles for long periods, I start looking like a fake cheesy grinner (like the tv host whose name I can’t remember from the hunger games?!). Anyway, bookmarked ;)


    • Sallyreplied on July 28th, 2014 at 9:47 pm

      I hope you try this cake Ala! And it’s soooo hard to not look fake holding a smile for that long. I’m the worst at that too!


  28. #
    Thalia @ butter and briocheposted July 28, 2014 at 6:41 pm

    definitely craving a slice of this crumb cake right now.. love it sally, thanks for sharing!


  29. #
    Chung-Ah | Damn Deliciousposted July 29, 2014 at 3:51 am

    I would do anything to start my mornings with these! And that drizzle = PERFECTION!


  30. #
    Jocelyn (Grandbaby Cakes)posted July 29, 2014 at 9:20 am

    Girl this cake looks amazing! I have been seriously staring at that first picture for the last five minutes!


  31. #
    Rachel @the dessert chroniclesposted July 29, 2014 at 9:25 am

    This looks incredible! The fresh strawberries and that glazeeeee. Unreal!! What a great summer twist on a coffee cake.


  32. #
    Rebecca @ Dorm Room Bakerposted July 29, 2014 at 2:43 pm

    200+ seeds!? And to think I used to worry about watermelon seed babies when I was a kid haha. Although honestly if I get my hands on this cake I’m pretty sure the only thing making me pregnant is going to be a food baby. Maybe even twins! Hahaha.


    • Sallyreplied on July 29th, 2014 at 3:50 pm

      Hahahahaha a food baby. And yes… 200. Isn’t that crazy!


  33. #
    Hayleyposted July 30, 2014 at 1:46 pm

    My mouth is watering at this beautiful cake. My baking list is so long I don’t know when I’ll be able to make it, but I have to (HAVE TO!!!) fit it in somewhere!


  34. #
    Amy @ Thoroughly Nourished Lifeposted July 30, 2014 at 8:53 pm

    I always do the hand on the hip ‘sorority girl arm pop’ in photos and I need to remind myself to stop!
    I am going to see if I can hunt down a copy of Where Women Cook here in Australia! I’m sure there must be a newsagent that stocks it :)
    I love this strawberries and cream cake and I am sure it will be a massive hit with my sister who is a strawberry freak too :)
    200 seeds? That must be why I always get at least one stuck in my teeth!


    • Sallyreplied on July 31st, 2014 at 8:01 am

      Hahaha the arm pop. I do it too, but I don’t even realizing I’m doing it?!?!


  35. #
    BETTYposted July 30, 2014 at 9:58 pm

    Hi Sally, Can kiwi replaced strawberry in this recipe? Thanks.


    • Sallyreplied on July 31st, 2014 at 8:00 am

      I’m sure they could, yes.


  36. #
    danielleposted July 30, 2014 at 10:37 pm

    This looks so good! I have some strawberries which need to be used soon, so I’d like to make this tomorrow. My problem is that I have no cream cheese on hand! Would it be alright to omit the cream cheese layer?
    Thanks for another gorgeous recipe Sally!


    • Sallyreplied on July 31st, 2014 at 7:59 am

      Yep, that would be just fine. Enjoy!


  37. #
    Ireneposted August 1, 2014 at 12:16 am

    I made this cake today and it is delicious. My only problem is that I had a heck of a time telling when it was done. Because of the gooey cream cheese layer, my skewer never really came out clean. And, the center of the outside top of the cake seemed to take forever to set up. I kept adding three minutes to the timer and checking with the skewer until I lost track of exactly how long the cake at been in the oven. When the center was no longer jiggily, I pulled it out and cut into it as a more definitive test for doneness. The bottom was very, very dark brown (the pan was light in color and placed on a baking tray to catch drips). Although it didn’t taste burnt, it certainly looks that way. But the flavor is delicious. I just cut off the dark part from the bottom and sides of each slice and serve. I’m wondering if you have any additional tips for testing for doneness when there’s a creamy layer? Many thanks for the recipe and any advice. Again, we love the cake.


    • Sallyreplied on August 1st, 2014 at 8:30 am

      Hi Irene! I’m so glad you made this cake. Perhaps a better way to tell when the cake is done – when it is only *slightly* jiggly in the very center.


      • Irenereplied on August 1st, 2014 at 12:51 pm

        Yes, sounds like that’s the best approach. Thanks! Just had a slice with my coffee this morning. Even cold, right out of the fridge, it’s still delicious. By the way, I made half the recipe and baked it in a 6″ pan. Perfect size for two people. But do use a pan underneath to catch the drips.

  38. #
    Sally Wposted August 2, 2014 at 5:58 am

    Thanks Sally for publishing wonderful recipes! :)


  39. #
    Ambraposted August 3, 2014 at 10:51 am

    I had to pin this to bake it when I am over with my diet regimen.

    It looks really tasty!



  40. #
    Jessicaposted August 3, 2014 at 8:45 pm

    This looks delicious…I am wondering if anyone has ever tried it with peaches? Just picked a ton of delicious peaches and am looking for some yummy recipes! Thanks…I just love all your recipes…there hasn’t been a thing I’ve made that hasn’t been fabulous!


    • Sallyreplied on August 4th, 2014 at 3:20 pm

      Hey Jessica! This would be absolutely delicious with peach slices. Let me know if you try it!


  41. #
    Sarahposted August 8, 2014 at 2:30 pm

    Tried it, loved it – just had a bit of a teeny issue with the crumble topping, it was a bit less crumbly than I might have liked. When making it, do you gradually add the butter to the dry ingredients?

    Tasted amazing regardless – thank you so much for posting this recipe! :)


    • Sallyreplied on August 8th, 2014 at 2:39 pm

      Hey Sarah! No, I just add it all in at once. Perhaps use a little more butter so you can get some larger chunks.


  42. #
    Daphneposted August 10, 2014 at 6:53 am

    Hey Sally, I’ve been an avid reader of your web and has been trying alot of your recipes and it all came out well! When I tried this, the crumb topping layer is really moist and like oily? Unlike a dry crumble shown in your picture! Then even after baking for an hour and 10mins i gave the cake a benefit of doubt and took it out.. but one side of the cake is totally soupy. (i understand that all oven is different etcetra) t was really disappointing because i really was anticipating for this.. and the batter really tasted amazing sigh.. Can you give me a few more pointers of what I have to take note of? I’ll definitely try this again!


    • Sallyreplied on August 12th, 2014 at 9:52 am

      Hi Daphne. Do you think you added too much butter to the crumb topping? I’m unsure how it is so oily with all that flour and the amount of butter called for. I would check your oven temperature with an oven thermometer. 1 hour 10 minutes for a cake is an extremely long time.


  43. #
    Janae Riosposted August 10, 2014 at 4:16 pm

    Omg Sally, this cake is amazing! Not only is it fun to make but it was a huge hit with my male coworkers! It’s amazingly delicious, thank you for this recipe!!!


  44. #
    Kristine @ Kristine's Kitchenposted August 10, 2014 at 6:08 pm

    I don’t think there could be a more perfect coffee cake than this. The moist cake, cream cheese, strawberries, crumb topping, and that glaze – it all looks so amazingly good!


    • Sallyreplied on August 10th, 2014 at 8:25 pm

      Thanks Kristine – I definitely agree =)


  45. #
    Sarahposted August 12, 2014 at 1:09 pm

    Hey Sally! Love the photos ;) Will it be ok for me to use buttermilk instead of normal milk?


    • Sallyreplied on August 12th, 2014 at 1:22 pm

      That would be just fine. Thanks Sarah!


  46. #
    Katherinaposted August 23, 2014 at 2:54 pm

    Hi Sally! This looks soooo yummy! :P Do you think I can bake this in a countertop oven with a disposable aluminum foil pan?

    P.S. Cant wait to see pictures of your wedding, congrats!


    • Sallyreplied on August 23rd, 2014 at 6:02 pm

      I’m sure you could – I’ve just never tried it!


  47. #
    TarShellposted August 24, 2014 at 8:30 am

    OMGGGG…..there goes my diet…!! This cake was delicious. Everyone loved it and has been asking me to make it again. Thank you so much for sharing your recipes with us!!


  48. #
    Gabiposted August 24, 2014 at 12:58 pm

    I made this cake yesterday Delicious. Think you so much,!


  49. #
    Qilzposted September 13, 2014 at 11:54 am

    Hey Sally!

    I loved this crumble cake so much!! I had a little bit of an issue layering the cream cheese on top of the cake batter though. But it doesn’t matter, because this came out real great! I bake like twice a year, and this recipe was a breeze! And my Indian grandmother (incredibly hard to please) actually liked it as well!
    Thank you!


  50. #
    Danielle Spencerposted September 21, 2014 at 10:36 am

    This is a great cake! Thank you! I made this cake in a 13×9 glass casserole dish and it turned out great. I wanted to be able to get more servings out of the cake. I was able to cut it into 12 medium sized pieces.

    I want to make this cake for a church event and was wondering if I can make two cakes by doubling the recipe or if I need to make one cake at a time. Would doubling it cause any issues with the batter?


    • Sallyreplied on September 22nd, 2014 at 6:41 pm

      Danielle, this is such a heavy batter that I fear doubling the recipe would just not… be best. I suggest making two separate cakes if you can.


  51. #
    Karenposted September 22, 2014 at 1:59 pm

    Hi Sally:

    This cake is soooo good!!!

    I doubled the recipe last night (because I had two eight-ounce packages of cream cheese to use up) and made it in a 9×13 pan lined with parchment paper (for ease in lifing out, since a springform pan is required for a single recipe). It took about 1 and 1/4 hours to bake, perhaps because my pan is an insulated pan or perhaps because there was so much dough. I kept testing the cake every ten minutes after 50 minutes, and then every five minutes. You’re right about covering the top with foil. My berries were starting to look a bit overcooked, but the delicious glaze helped disguise that! I also omitted the crumb topping just because I started a little late last night and didn’t want to make the little extra effort. Next time I will!

    Congratulations on your wedding!


    • Sallyreplied on September 22nd, 2014 at 5:55 pm

      Thank you so much for the congrats, Karen! And thank you for reporting back. You will love the crumb topping next time!


  52. #
    Carmenposted October 22, 2014 at 9:21 pm

    Hi Sally! This sounds so good and I definitely want to try it this weekend! But do you think this could work as cupcakes instead of a cake?


    • Sallyreplied on October 23rd, 2014 at 9:27 am

      Hmm. I’m sure you could make coffee cake-like cupcakes out of this. I’m unsure of the bake time, though. Maybe around 20 minutes or so? Enjoy!


  53. #
    David Headposted November 18, 2014 at 7:25 am

    At the moment im on a diet,and im browsing through looking at all the yummy things you have on this blog,im resisting.
    But i can tell you that this cake needs to be eaten by me soon.
    Cheers for making me hungrier.


  54. #
    Angelaposted November 19, 2014 at 8:14 am

    Could I make a cake from a box mix and use that in place of the homemade cake batter? When I made this the first time, the cake was a little dry; I wondered if a box cake would be more moist. I have struggled in the past with making moist homemade cakes.


    • Sallyreplied on November 19th, 2014 at 11:07 am

      that should be fine


  55. #
    yvonne mannion vanoverposted November 22, 2014 at 9:39 am

    Hi Sally,

    This looks and sounds soooo good. I really wanne to make it. But i don’t eat gluten. So i tried to make it with gluten free baking mix (cron starch, corn flower and carob flour pit). I also used almond milk. But it stayed really wet. There’s grease on top, in the middle, of the cake. I put the oven higher (200 celcius) and i let the cake bake over 1 hour more then you said! Do you know what i did wrong and how i can get it right the next time? I hope it will still be good. It’s cooling now so we will find out later :-).

    greetings from yvonne


  56. #
    Lanaposted December 3, 2014 at 3:54 am

    Hi Sally, first let me just tell you that this might be one of the best cakes I have ever had (AMAZING FLAVOR).
    I made this cake 4 times however it was never a total success, 3 times I baked the cake for 50 min and burnt the bottom of the cake (Really Bad) and one time I baked the cake using the middle oven rack for 55 min and it wasn’t done, I am using a 9-in spring form pan and baking the cake on a 350 F temperature. But I really don’t know what I am doing wrong???


    • Sallyreplied on December 3rd, 2014 at 9:11 am

      Hi Lana, first I’m going to suggest you buy an oven thermometer to double check your oven temperature. My oven runs a little hot, so by using an oven thermometer I can set the oven to the TRUE temperature. It really helps! I’ve burnt a lot of cakes and cookies before realizing it. Then, how about baking at 325F. The bake time will be a little longer but it sounds like a lower temperature will be good for your oven.


  57. #
    Esméposted December 11, 2014 at 8:58 pm

    Hi Sally,

    Loved the small sliver of this cake that I allowed myself… just as well, it was gone shortly after! Kudos to another Sugar Heaven-worthy dessert.

    I wonder if you have ever heard of a Basque cake? It is a light cake filled with pastry cream. By far THE best cake I’ve learned to make whilst at the CIA. I imagine you could toy with the basic recipe and make it even more delightful…

    Again, keep up the amazing work!


    • Sallyreplied on December 12th, 2014 at 7:22 am

      I’ve never heard of that!


  58. #
    neilaposted January 3, 2015 at 10:58 am

    apart from strawberries , what other fruit could be used ? strawberries are quite rare and expensive where i live and i would really love to make this cake!!!


    • Sallyreplied on January 3rd, 2015 at 1:53 pm

      any berry or even a thinly sliced apple.


  59. #
    neilaposted January 4, 2015 at 12:45 pm

    can a banana be used ? im not very fond of apples so can i just omit the fruits overall?


    • Sallyreplied on January 4th, 2015 at 3:10 pm

      You may leave the fruit out all together, yes. I don’t recommend banana.


  60. #
    Katie cliftonposted January 22, 2015 at 8:04 pm

    I wanted to be the 100 comment. I’m in love with this site. Everything looks incredible to eat and makes me want to bake. I tried the classic chocolate & vanilla cupcakes earlier was a bit concerned as the mix was really runny I did add more flour and they turned out really nice I was a lil worried.I think Im going to try a few of your recipes I love. Is your book available in shops in the uk? Thanks


    • Sallyreplied on January 23rd, 2015 at 4:09 pm

      Yep, my cookbook is available in the UK! Thanks Katie.


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