I made this Strawberry Streusel Cake to use up the last of the strawberry preserves and some leftover topping from the Apple Crisps recipe. No way I'd allow them to spoil and end up in the trash. Nope.
It feels weird to make a strawberry recipe in mid October. But that's the beauty of preserves. Process (minimally) fresh fruit in season to be enjoyed in another.
Strawberry Streusel Cake
Text and Photo by Jac Kyles Baker
Makes one 6 inch cake
Ingredients
3 TB vegetable oil
2 TB sour cream
3 TB strawberry preserves
1 egg, lightly beaten
1/2 tsp vanilla extract
1/2 tsp baking powder
3/4 cup all purpose flour
1/3 cup granulated sugar
Streusel topping:
2 TB butter, softened
2 TB vegetable oil
2 TB packed dark brown sugar
3 TB granulated sugar
1/4 tsp cinnamon
1/4 tsp baking powder
1/4 teaspoon salt
3/4 cup all purpose flour
1/4 cup rolled oats
Preparation
Make streusel topping:
Combine flour, oats and cinnamon in a bowl.
Whisk together butter, coconut oil, sugars and salt until smooth. Add to mixture to flour bowl. Make sure all the flour is coated. Press dough into small clumps with fingers.
Place crumb topping in refrigerator or freezer to set (minimum 15 minutes). The butter in a freshly made crisp topping will melt and from a crust instead of a crumbs.
Make cake:
Whisk together flour and baking powder in a large bowl.
In a smaller bowl, whisk oil, salt, sugar and vanilla. Whisk in egg.
Make a well in the flour. Add a third of the liquid mixture into the well and whisk in a third of the flour. Repeat until all the liquid is used. Stir until just combined. Do not over mix.
Pour batter into a buttered/oiled 6 inch microwave safe pan.
Dollop jam evenly over the batter. Cover with streusel topping.
Microwave cake on HIGH for 1 to 2 minutes. When a wooden pick inserted in center comes out clean, cake is done. Take care not to over cook.
Cool pan on a rack.