Strawberry sour cream streusel cake

Ingredients

Serves 8

¾ cup(165g) caster sugar

320g plain flour

1 tsp baking powder

½ tsp bicarbonate of soda

240g chilled unsalted butter, cut into 1.5 cm cubes

1 cup (240g) sour cream

1 large egg

2 tsp vanilla extract

2 tsp demerara sugar

Strawberry puree

2 tsp cornflour

2 tsp vanilla extract

225g strawberries, hulled

3 tbs strawberry jam

Directions

For puree, make a paste of cornflour and vanilla, and add to blender with berries and jam. Puree until smooth. Set aside.
Preheat oven to 170°C. Grease a 23cm-springform pan.
Combine caster sugar, flour, baking powder and bicarbonate of soda in a large bowl. Rub in butter cubes with your fingertips until the mixture resembles coarse breadcrumbs. Remove ½ cup and set aside, then add sour cream, egg and vanilla to main bowl. Mix well with a wooden spoon.
Using a little over half the cake batter drop dollops of batten into pan. Pat batter across bottom of pan and about 2.5cm up sides; mixture will be sticky and uneven. Add strawberry puree, making an even layer across bottom of pan and leaving a rim of dough above it cover with remaining cake mixture.
Use a fork to combine reserved flour and butter mixture with demerara sugar. Sprinkle evenly over cake, then bake for 45 minutes or until lightly golden. Cool in pan, then serve.

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