Saturday, November 25, 2006

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.

No comments: