This cake comes from Nigella Lawson and the NY Times. You will love it, and no mixer required.

Recipe by Nigella Lawson

Serves 8

Strawberry Sour Cream Streusel Cake

Strawberry Purée

8 oz strawberries
3 T strawberry jam
2 t cornstarch
2 t vanilla extract

Cake

3⁄4 c sugar
2 c + 2 T all-purpose flour
1⁄2 t baking soda
1 t baking powder
1⁄2 t salt
12 T (11⁄2 sticks) unsalted butter, cold, cut into 1⁄2 inch cubes
1 egg, room temperature
1 c sour cream
1 T vanilla bean paste, or extract

Crumble

2 T Demerara or turbinado sugar

In a mini-prep food processor (or blender), combine strawberries and jam. Make a paste of cornstarch and vanilla and add to the processor. Purée until smooth. Set aside.

Preheat the oven to 375 degrees. Thoroughly butter a 9” springform pan. In a large bowl, combine sugar, flour, baking soda, and baking powder. Add the butter cubes and rub them in by hand until the mixture resembles coarse crumbs. Remove half a cup and set aside for the crumble topping. Add sour cream, egg, and vanilla to the large bowl and mix well with a whisk, then switch to a spatula.

Scoop a little over half of the batter into the pan and pat batter about 1” up the sides, like a cheesecake. The mixture will be thick, sticky and uneven. Don’t worry. Add the strawberry purée and smooth it evenly over the batter. Dollop the remaining cake batter over the purée and spread it as best you can. Don’t worry if it’s not entirely smooth and even.

Add the Demerara sugar to the reserved 1⁄2 cup of cake dough. Sprinkle evenly over the cake. Bake for 45-50 minutes until a skewer inserted into the middle comes out clean and the cake is lightly browned. Let cool on a wire rack before serving. Dust with confectioners’ sugar if desired.