Strawberry Crumb Cake

a new spring classic

One thing I really love is a good breakfast dessert. I’m a savory breakfast girl through and through and would happily eat runny-yolked eggs and salted avocado every morning for the rest of my life, but that post-breakfast sweet treat is something really special. A little chocolate croissant with my cappuccino or a slice of warm banana bread or the ultimate breakfast dessert—crumb cake.

I’ve had this recipe idea floating around in my head for a few weeks and last week found myself with a handful of softening berries so I gently simmered them down with a spoonful of sugar and a splash of balsamic vinegar into a sticky, fragrant jam and swirled it through a thick sour cream cake batter. I pulsed a bag of freeze-dried strawberries into a buttery brown sugar crumb and pressed a very thick layer over the top. The result was rich and decadent classic crumb cake with a delicate floral strawberry flavor and it’s a breakfast dessert recipe I’ll come back to again and again.