Strawberry Basil Coffee Cake

Save Recipe
  • Level: Easy
  • Total: 1 hr 5 min
  • Active: 15 min
  • Yield: 8 to 10 servings
Share This Recipe


Crumb Topping:

1 cup packed brown sugar

1 cup all-purpose flour 

1/4 cup slivered almonds 

1/2 teaspoon kosher salt 

6 tablespoons unsalted butter, melted and cooled slightly 


Nonstick cooking spray, for the baking dish

1 cup (2 sticks) unsalted butter, at room temperature 

1/2 cup packed brown sugar 

1/2 cup granulated sugar 

1/2 cup sour cream, at room temperature 

1 tablespoon vanilla extract 

1/2 teaspoon kosher salt 

3 large eggs, at room temperature 

3 1/2 cups all-purpose flour 

1 teaspoon baking powder 

1/2 teaspoon baking soda 

1 1/2 cups whole milk, at room temperature 

1 teaspoon lemon zest

2 1/2 cups diced strawberries 

3 tablespoons chopped fresh basil 


  1. For the crumb topping: In a medium bowl, mix together the brown sugar, flour, almonds and salt. Add the butter and stir to combine until the mixture is evenly moistened and crumbs form. Set aside.
  2. For the cake: Preheat the oven to 350 degrees F. Spray a 9-by-13-inch baking dish with nonstick cooking spray. Set aside.
  3. In a large bowl, combine the butter, brown sugar and granulated sugar. Using a handheld mixer on medium speed, beat the butter and sugars together until light and fluffy, about 2 minutes. Add the sour cream, vanilla, salt and eggs. Beat on medium to combine. Add 1 1/2 cups of the flour, the baking powder and baking soda. Mix again until smooth, about 1 minute. Add the milk and mix again until smooth. Add the remaining 2 cups of flour and the lemon zest and fold with a rubber spatula, being careful not to overmix. Pour the batter into the prepared baking dish and sprinkle evenly with the strawberries and basil.
  4. Top with the crumb topping and bake until a toothpick inserted in the center comes out clean, 45 to 50 minutes.