Strawberry Sour Cream Streusel Cake

This was delicious but I wasn't sure it would turn out that way. The batter is very thick and sticky, almost like dough, though not hard to pat across the bottom of the pan. However the puree was very liquidy. Thick, sticky batter doesn't spread over a soft liquid surface. The batter and the puree just got mixed together as I tried to distribute the batter on top of the puree. I thought it would be a disaster but in the end it worked out great and everyone loved it.

Made a half recipe of this. It fits well in a 6" dia springform pan. I used canned apricot halves and apricot jam for the puree. Also diced up some dried apricots, then macerated overnight with a little Cointreau, to go on top of the puree. Swapped out 1 tsp vanilla with almond extract and added sliced almonds to the crumble topping. Got raves from the friend I made it for -- she says it needs to be in the permanent rotation.

Really delicious! I recommend adding salt to the batter. I used salted butter, and the recipe still needed salt. Serve with whipped cream for breakfast, snack, or dessert.

I used a pastry blender to cut the butter into the dry ingredients and it worked just fine. Have these tools gone out of fashion?

I put the flour and sugar in the freezer to chill (omitting the baking powder and soda) and used a food processor to incorporate the butter. I then separated the 1/2 cup from the main mix and then added the baking soda and powder.

Did not have a springform pan so I used a shallow rectangular tart pan and cut the baking time by 10 minutes.

The cake is delicious both hot and cold.

Rats! I wish I had paid attention to this! It DEFINITELY needs the addition of about 1/4 tsp salt. Other than that, it turned out nicely.

Easiest way to incorporate cold butter into flour is to freeze butter until it's quite hard, then grate on the large holes of a box grater. (I chill the grater with the butter, to keep it all as cold as possible.) The tiny butter "bits" mix in very easily, and less handling keeps the butter from warming before it hits the oven.

I made the recipe as is and it was great - a big hit at a brunch. Here's my tip - coat a spoon with oil or cooking spray to make spreading the batter easier. Also, I just dropped spoonfuls of batter on top of the strawberry mixture and didn't try to spread it - that was not going to work. This meant that the batter did not fully cover the strawberry mixture. But, not to worry b/c I sprinkled the crumb topping over the whole cake and it filled in where the batter did not go. Success!

Made gluten free and egg free and it worked well.

I substituted
- Trader Joe's All Purpose Gluten Free flour for wheat flour
- Added 1.25 teaspoons xanthan gum to the dry ingredients. If your gf flour mix already contains xanthan gum, do not add additional

If you also want to make egg free, replace the egg in the recipe with 1/4 cup oil (I used canola).

I have a convection oven so baked it at 350 for the prescribed time and it turned out GREAT!!! This is a wonderful recipe. It was sort of difficult to get the bottom batter up the sides of the pan, but I basically did it and it worked out. I had currant jelly on hand and used it in place of strawberry jam. I am going to make another one and freeze it. It didn't take that much time to make.

Delicious, but way too much prep. Plus the butter melted through the springform pan - good thing I put a cookie tin beneath it before putting in the oven. I think there are lots of easier recipes that taste and look just as good, if not better.

I halved the recipe (still using a whole egg) and it turned out perfectly in a loaf pan. Greased it with some coconut oil and it slid out like a dream.

Went for it--basically, you rub the butter cubes out of existence.

This is the best recipe I've made from this website. Absolutely awesome.

So here's a reason not to make this after a long day: you might forget to keep the half cup of crumb mixture aside for the topping and then have to reengineer some at the last moment. No matter, it worked fine and cake didn't suffer from shift in proportions. Phew. Made this for kid who wanted a fruit cake without "bits" and he loved it. We all did. Weird and messy to make but kind of fun.
We preferred it to the strawberry rhubarb cake on this site.

Used light sour cream and not quite 3/4 c light brown sugar. Everything else the same. A little squishy when first baked, but had to freeze it due to circumstances. A week later, heated oven to 250, put frozen cake in for about 15-20 minutes, and it was perfect "warm coffee cake" consistency. Company was very impressed and thought I'd just baked it! Served with fresh whipped cream, and had very little left over.