Strawberry Sour Cream Streusel Cake #41

                      Strawberry Sour Cream Streusel Cake (page 47)

1 cup hulled, sliced strawberries

3 Tbsp. strawberry preserves

2 tsp. cornstarch

2 tsp. vanilla extract

vegetable oil or butter for pan

3/4 cup granulated sugar

2 cups plus 2 Tbsp. all-purpose flour

1 tsp. baking powder

1/2 tsp. baking soda

6 ounces (1 1/2 sticks) cold butter, in 1/2-inch cubes

1 cup sour cream

1 large egg

1 Tbsp. vanilla extract

2 tsp. turbinado or light brown sugar


1. In a blender, combine strawberries and preserves. Make a paste by mixing cornstarch and vanilla, and add. Puree and set aside.

2. Preheat oven to 375 degrees. Oil a 9-inch spring form pan and set aside. In a large bowl, whisk together granulated sugar, flour, baking powder and baking soda. Sprinkle in butter cubes and, using your fingertips, rub them in until mixture resembles large coarse crumbs. 

 3. Remove 1/2 cup and set aside. Add sour cream, egg and vanilla to crumbs in large bowl. Mix well.

4. Drop dollops of half the batter into the prepared pan. Pat batter across bottom of pan and about 1 inch up sides; mixture will be very sticky and somewhat uneven. Add strawberry puree, making an even layer across the layer of batter and leaving a 1/2 inch border. Cover with remaining batter.

5. In a medium bowl, combine reserves 1/2 cup crumbs and turbinado or light brown sugar. Stir lightly with a fork to mix. Sprinkle evenly over cake.

6. Bake cake until lightly golden, about 45 minutes. Cool on a rack completely before removing sides of pan and serving. Serves 8 people.