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 felt 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
Butter a 6 inch microwave safe pan.
Make streusel topping:
In a bowl, stir flour, oats and cinnamon together
In a separate bowl, whisk butter, 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 flour and baking powder together 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 a smooth batter forms. Do not over mix.
Spread batter evenly into prepared pan. Dollop jam over the batter.
Remove the streusel from the freezer. Cover with the streusel topping.
Microwave on HIGH for 1 to 2 minutes. When a wooden pick inserted in center comes out clean, cake is done.
Cool pan on a wire rack. Store in an airtight container.