Strawberry sour cream streusel cake

Today after brunch at my place, Megan & I headed over to visit Rach & her new baby Ethan, so of course it was a good excuse for me to bake & take something along. I tried out this recipe from a recent edition of Delicious, it was scrumptious if I do say so myself & everyone loved it. The strawberry puree inside the cake was intense but not overly sweet & went perfectly with the crumble, who doesn’t love a good crumble? Definitely a winner to be made again

Strawberry sour cream streusel cake

¾ cup (165g) caster sugar
320g plain flour
1 tsp baking powder
½ tsp bicarb soda
240g chilled unsalted butter, cut into 1.5cm cubes
1 cup (240g) sour cream
1 large egg
2 tsp vanilla extract
2tsp Demerara sugar

Strawberry Puree
2 tsp cornflour
2 tsp vanilla extract
225g strawberries, hulled
3 tbs strawberry jam

For puree, make a paste of cornflour and vanilla, add to blender with berries and jam. Puree until smooth, set aside.

Preheat oven to 170c. Grease a 23cm springform pan.

Combine caster sugar, flour, baking powder and bicarb of soda in a large bowl. Rub in butter with your fingertips until mix resembles coarse breadcrumbs. Remove ½ cup and set aside, then add sour cream, egg & vanilla to the main bowl. Mix well with a wooden spoon.

Using a little over half the batter, drop dollops in to pan. Pat batter across bottom of pan & about 2.5cm up sides, mix will be very sticky and somewhat uneven. Add puree, making an even layer across bottom of pan & leaving a rim of dough above it. Cover with remaining cake mixture.

Use a fork to combine reserved flour and butter mix with Demerara sugar. Sprinkle evenly over cake, then bake for 45 minutes or until lightly golden. Cool in pan, then serve.