Name: Strawberry Streusel Sour Cream Coffee Cake
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: 1 (9-inch) cake, about 12 servings
Ingredients: Coconut oil or spray, for the pan; 12 tablespoons (170 g) unsalted butter, at room temperature; ¾ cup (175 g) sugar; 3 large eggs; 1 teaspoon pure vanilla extract; ½ cup (120 ml) sour cream; 2 cups (255 g) all-purpose flour; 1 teaspoon baking powder; ½ teaspoon salt; ¼ teaspoon baking soda; 1 cup strawberry preserves (I used 1 (10 oz) jar of Crofter’s Organic Strawberry Premium Spread); 3½ tablespoons (50 g) unsalted butter, at room temperature; ¼ cup + 2 tablespoons (75 g) sugar; ½ cup + 2 tablespoons (80 g) all-purpose flour; 1 teaspoon pure vanilla extract; 1 pinch salt