I love all the layers to this moist, sweet coffee cake. Add jam made from fresh strawberries to a soft cream cheese filling with cake crumbs sprinkled on top, and enjoy!
Prepare a 9 inch cake pan (preferably spring loaded) with non stick baking paper. Preheat oven to 350.
Prepare the strawberry jam. Rinse and slice the strawberries. Combine the cornstarch and water to make a slurry in a bowl.
Mix the strawberries and sugar in a small saucepan. Cook over low heat until the strawberries release their juices, about 5 minutes, then add the cornstarch mix and stir until well combined. Stir for another minute or two until it has thickened. Remove from heat. Let cool to room temperature while you prepare the rest of the cake.
Prepare the cream cheese filling. Beat the room temperature cream cheese on medium speed for about 1 minute until smooth. Add in the sugar and egg and beat until well combined. Set aside.
Prepare the cake. Combine the flour and sugar together in a bowl. Add in the cold slices of butter.
Using forks or a pastry blender, stir in the butter until somewhat coarse crumbs form. Measure 3/4 cup of the mixture and set aside. Add the baking soda, baking powder and salt and mix well.
In another bowl, beat the sour cream, egg and vanilla extract until well blended. Using a spoon, stir gently into the flour mixture until just incorporated. The batter may be a bit lumpy.
Spread the batter in the pan, with about 1/2 inch up the sides, also leaving a 1/2 inch border around the edges bare. Pour the cream cheese mixture over the batter, being careful not to go beyond the border.
Spread the strawberry jam on top of the cream cheese mixture. Sprinkle the remaining 3/4 cup crumbs over the strawberry filling.
Bake for 50-55 minutes. Cool in the pan on a wire rack for 20 minutes before removing the cake.