STRAWBERRY SOUR CREAM STREUSEL CAKE

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Strawberry Sour Cream Streusel Cake image

This strawberry streusel cake is the perfect end to a summer meal. But here's the interesting thing: Eat it slightly warm and it's dessert; let it get cold, and it makes a great coffee cake for breakfast the next day. The cake is slightly tricky to assemble, and at some point it may look like a mess. But everything comes together in the pan as it bakes, resulting in a tender, fragrant cake. This isn't a recipe to embark on at the end of a long workday. Save it for the weekend.

Provided by Nigella Lawson

Categories     dinner, dessert

Time 1h

Yield One 9-inch cake

Number Of Ingredients 14

8 ounces strawberries
3 tablespoons strawberry jam
2 teaspoons cornstarch
2 teaspoons vanilla extract
Vegetable oil, for pan
3/4 cup sugar
2 cups plus 2 tablespoons flour
1 teaspoon baking powder
1/2 teaspoon baking soda
12 tablespoons (1 1/2 sticks) cold butter, cut into 1/2-inch cubes
1 cup sour cream
1 large egg
1 tablespoon vanilla extract
2 teaspoons Demerara or turbinado sugar

Steps:

  • Prepare strawberry purée: In a blender, combine strawberries and jam. Make a paste of cornstarch and vanilla, and add to blender. Purée until smooth.Set aside.
  • Prepare cake: Heat oven to 375 degrees. Oil a 9-inch springform pan and set aside. In a large bowl, combine sugar, flour, baking powder and baking soda. Sprinkle in butter cubes and rub them in by hand until mixture resembles large coarse crumbs. Remove 1/2 cup and set it aside. To large bowl, add sour cream,egg and vanilla. Mix well.
  • Using a little over half the cake batter, drop dollops of batter into pan. Pat batter across bottom of pan and about 1 inch up sides; mixture will be very sticky and somewhat uneven. Add strawberry purée, making an even layer across bottom of pan and leaving a rim of dough above it. Cover with remaining cake mixture.
  • Prepare crumble topping: In a medium bowl, combine reserved 1/2 cup dough and Demerara sugar. Stir with a fork to mix. Sprinkle evenly over cake.
  • Bake cake until lightly golden, about 45 minutes. Cool completely before serving.

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