STRAWBERRY CRUMBLE COFFEE CAKE

STRAWBERRY CRUMBLE COFFEE CAKE For the Cake: ⅓ cup unsalted butter, room temperature ½ cup granulated sugar 1 large egg 1 cup all-purpose flour ½ teaspoon salt ½ teaspoon baking powder ¼ teaspoon baking soda ½ cup sour cream, room temperature 2 teaspoons pure vanilla extract 1½ cups strawberries, sliced For the Crumble Topping: ¾ cups all-purpose flour ¼ cup granulated sugar 1 tablespoon brown sugar ¼ teaspoon salt ½ teaspoon ground cinnamon ¼ cup unsalted butter, melted then cooled For the Cake: Preheat oven to 350 degrees and liberally spray 8x8 sized pan with non-stick baking spray. In the bowl of your stand mixer (or using a hand mixer), beat together butter and sugar on high speed for 4-5 minutes until light and fluffy. Add in egg and continue to mix until combined. Change mixer to low speed and slowly add in flour, salt, baking powder, and baking soda until just combined then pour in sour cream and vanilla extract and mix until it all just comes together without over mixing. Turn off mixer. Evenly spread cake batter in pan then top with sliced strawberries. For the Crumble Topping: Whisk together flour, both sugars, salt, and cinnamon until mixed. Drizzle butter over flour mixture and using a fork, stir together until crumbs form. Sprinkle crumbs over strawberries. Bake cake for 30-38 minutes OR until a toothpick inserted into the center of the cake comes out clean. Allow cake to cool for at least 20 minutes then serve.