Best ever cake

Here is a recipe for the best ever cake with thanks to Nigella Lawson.

Strawberry sour cream streusel cake

3/4 cup (165g caster sugar)
320g plain flour
1 tsp baking powder
1/2 tsp bicarbonate of soda
240g chilled unsalted butter, cut into 1.5cm 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

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 degrees 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 1/2 cup and set aside, then add sour cream, egg and vanilla to the main bowl. Mix well with a woooden spoon.
Using a little over half the cake batter, drop dollops of batter into pan. Pat batter across bottom of pan and about 2.5cm up sides; mixture will be very sticky 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.



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 to a madly cheering crowd of family and friends who will think you are a domestic goddess for making the best ever cake.

Mine doesn't look very pretty but trust me, it tastes wonderful.