Strawberry-Sour Cream Coffee Cake

Adjust oven rack to middle position and preheat oven to 350°F.

Stir together cornstarch and lemon juice in medium saucepan until cornstarch is completely dissolved. Stir in strawberries, sugar, and salt and bring to boil over medium-high heat. Reduce heat to medium-low and simmer until strawberries are broken down and mixture is reduced to 1 1/2 cups, about 15 minutes.

Transfer to bowl and cool completely.

Meanwhile, prepare the topping: Pulse almonds, sugar, butter, light brown sugar, flour, and lemon zest in food processor until finely ground; transfer to bowl.

For the cake, spray Bundt pan with baking spray.

Pulse sugar and lemon zest in now empty food processor until zest pieces are no longer visible. In large bowl, beat butter and lemon sugar on medium speed until light and fluffy, about 3 minutes.

Add eggs, one at a time, beating well after each addition.

Combine flour, baking powder, baking soda, and salt. Decrease mixer speed to low and add flour mixture in three batches, alternating with sour cream. Scrape sides and bottom of bowl with rubber spatula as needed.

Add vanilla and almond extracts and beat mixture on medium speed just until combined, 20 to 30 seconds.

Sprinkle half of topping in prepared pan. Scrape half of batter over topping.

Sprinkle with remaining topping; press gently into batter. Next, spoon cooled strawberry jam over topping, spreading gently to create an even layer. Scrape remaining batter over cake.

Bake until cake tester inserted in center of cake comes out clean, 50 to 60 minutes. Cool cake in pan set on rack for 15 minutes, then, turn out directly onto rack and cool completely, about 1 hour.

To make the glaze, stir together confectioners’ sugar, milk, vanilla, and salt in medium bowl until smooth.

Drizzle glaze over cooled cake and allow to set, 5 to 10 minutes.