Strawberry-Sour Cream Coffee Cake

Ingredients

• For the strawberry jam:
• 1 tablespoon cornstarch
• 1 tablespoon lemon juice
• 1 pound strawberries, hulled and sliced
• 6 tablespoons sugar
• 1/8 teaspoon salt
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• For the topping:
• 1 cup toasted slivered almonds
• 1/4 cup sugar
• 3 tablespoons unsalted butter, cut into small pieces and chilled
• 2 tablespoons packed light brown sugar
• 1/4 cup all-purpose flour
• 1 tablespoon finely grated lemon zest
• For the cake:
• Baking spray
• 2 cups sugar
• 8 ounces unsalted butter, at room temperature
• 2 large eggs, at room temperature
• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 1 cup sour cream
• 2 teaspoons pure vanilla extract
• 1 teaspoon almond extract
• For the glaze:
• 1 cup confectioners’ sugar
• 2 tablespoons milk
• 1/2 teaspoon pure vanilla extract

Directions

1. Set your oven rack in the middle position and heat the oven to 350 degrees F. In a medium saucepan, mix the cornstarch with the lemon juice until the cornstarch has fully dissolved. Add the strawberries, sugar, and salt, then bring the mixture to a boil over medium-high heat. Turn the heat down to medium-low and let it simmer until the strawberries have softened and broken apart and the mixture has cooked down to 1 1/2 cups, about 15 minutes. Spoon it into a bowl and let it cool completely.
2. While the strawberry mixture cools, make the topping. In a food processor, pulse the almonds, sugar, butter, light brown sugar, flour, and lemon zest until everything is finely ground. Transfer the topping to a bowl.
3. For the cake, coat a Bundt pan with baking spray. In the now-empty food processor, pulse the sugar and lemon zest until you can’t see the pieces of zest anymore. In a large bowl, beat the butter with the lemon sugar on medium speed until the mixture is pale and fluffy, about 3 minutes. Beat in the eggs one at a time, mixing well after each one.
4. In a separate bowl, combine the flour, baking powder, baking soda, and salt. Lower the mixer speed to low, then add the flour mixture in three additions, alternating with the sour cream. Use a rubber spatula to scrape the sides and bottom of the bowl as needed. Add the vanilla and almond extracts, then beat on medium speed just until the batter comes together, 20 to 30 seconds.
5. Scatter half of the topping into the prepared pan. Add half of the batter over it, using a spatula to scrape it in. Sprinkle the remaining topping over the batter and press it in gently. Spoon the cooled strawberry jam over the topping, spreading it carefully into an even layer. Scrape the rest of the batter over the cake.
6. Bake until a cake tester inserted into the center comes out clean, 50 to 60 minutes. Let the cake cool in the pan on a rack for 15 minutes, then turn it out directly onto the rack and let it cool completely, about 1 hour.
7. For the glaze, stir the confectioners’ sugar, milk, vanilla, and salt together in a medium bowl until smooth. Drizzle the glaze over the cooled cake and let it set, 5 to 10 minutes.