In case you haven' t planned an Easter dessert, this will serve 10-12, is easy to make and doesn't dirty every dish in the kitchen. If memory serves (and sometimes memory does not), this is a Nigella Lawson recipe and we should all thank her very much. I believe it was in the New York Times. Haven't seen her recipes there for a while. They should bring her back for an encore.
Strawberry Sour Cream Streusel Cake
For the Strawberry Puree:
8 ounces strawberries
3 T. strawberry jam
2 t. cornstarch
2 t, vanilla
For the Cake:
Vegetable oil for pan
3.4 c. sugar
2 c. plus 2 T. flour
1 t. baking powder
½ t. baking soda
12 T. (1 ½ sticks) cold butter, cut into ½ inch cubes
1 cup sour cream
1 large egg
1 T. vanilla
For the crumble topping:
2 t. Demerara or turbinado sugar
Prepare strawberry puree: In a blender, combine berries and jam. Make a paste of cornstarch and vanilla, and add to blender. Puree until smooth. Set aside.
Prepare cake: Heat oven to 375 degrees. Oil a 9 inch springform pan and set aside. In a large bowl, combine sugar, flour baking powder and baking soda. Sprinkle in butter cubs and rub them in by hand until mixture resembles large coarse crumbs. Remove ½ cup and set aside. To large bowl, add sour cream , egg and vanilla. Mix well.
3 Using a little over half the cake batter., drop dollops of batter into the pan. Pat batter across bottom of pan and about 1 inch up sides; mixture will be very stick and somewhat 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.
4 Prepare crumble topping: In a medium bowl, combine reserved ½ cup dough and Demerara sugar. Stir with a fork to mix. Sprinkle evenly over cake.
5 Bake cake until lightly golden, about 45 minutes. Cool complete before serving.,
6 Yield One 9-inch cake.
I served the cake with a side of slice strawberries, but whipped cream is also good. Of course, whipped cream is good generally. Of course you could do both. Yum!