STRAWBERRY STREUSEL CAKE

Strawberry Streusel Cake image

From Kosher by Design Short on Time. I've been too short on time to try it (!!), but since I don't want to lose it, I'm recording it here. I suspect that it would be good with other flavors of jam too. (Maybe raspberry? Apricot?)

Provided by Sarah Chana

Categories Breakfast

Time 55m

Yield 1 cake

Number Of Ingredients 15

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Ingredients

2 cups flour
1/2 cup sugar
1/2 teaspoon salt
1 tablespoon baking powder
1 teaspoon cinnamon
2 eggs
1 cup milk or 1 cup soymilk
1/3 cup oil
1 teaspoon vanilla
10 ounces thick strawberry jam or 10 ounces preserves
3/4 cup flour
1/2 cup sugar
1 tablespoon cinnamon
1 teaspoon vanilla
6 tablespoons unsalted butter or 6 tablespoons margarine, melted

Steps:

Preheat oven to 357°F Spray a 9.5" springform pan. Set aside.
Combine flour, sugar, salt, baking powder, cinnamon in a mixer bowl. Add eggs, and beat on medium speed. Add milk, oil, vanilla and beat until smooth.
Pour batter into prepared pan. Spoon the strawberry jam over the batter. Use a knife or spatula to make shallow swirls to ripple the jam into the cake batter.
To make streusel topping: Put all the ingredients into a medium bowl and use your fingers to pinch it all together until you get coarse crumbs. Sprinkle all over the cake.
Bake uncovered for 45 minutes, or until a toothpick inserted in the middle comes out clean. Allow to cool for a few minutes before removing the sides of the pan. Cool completely and slice.

Nutrition Facts : Calories 4430.2, Fat 164.4, SaturatedFat 62.4, Cholesterol 640.3, Sodium 2622.3, Carbohydrate 682.8, Fiber 17.4, Sugar 341.4, Protein 58.2