Strawberry Sour Cream Streusel Cake

• 8 ounces strawberries
• 3 tablespoons strawberry jam
• 2 teaspoons cornstarch
• 2 teaspoons vanilla extract
• Vegetable oil, for pan
• 3/4 cup sugar
• 2 cups plus 2 tablespoons flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 12 tablespoons (1 1/2 sticks) cold butter, cut into 1/2-inch cubes
• 1 cup sour cream
• 1 large egg
• 1 tablespoon vanilla extract
• 2 teaspoons Demerara or turbinado sugar

1. Prepare strawberry puree: In a blender, combine strawberries and jam.
2. Make a paste of cornstarch and vanilla, and add to blender.
3. Puree until smooth.Set aside.
4. Prepare cake: Heat oven to 375 degrees.
5. Oil a 9-inch springform pan and set aside.
6. In a large bowl, combine sugar, flour, baking powder and baking soda.
7. Sprinkle in butter cubes and rub them in by hand until mixture resembles large coarse crumbs.
8. Remove 1/2 cup and set it aside.
9. To large bowl, add sour cream,egg and vanilla.
10. Mix well.
11. Using a little over half the cake batter, drop dollops of batter into pan.
12. Pat batter across bottom of pan and about 1 inch up sides; mixture will be very sticky and somewhat uneven.
13. Add strawberry puree, making an even layer across bottom of pan and leaving a rim of dough above it.
14. Cover with remaining cake mixture.
15. Prepare crumble topping: In a medium bowl, combine reserved 1/2 cup dough and Demerara sugar.
16. Stir with a fork to mix.
17. Sprinkle evenly over cake.
18. Bake cake until lightly golden, about 45 minutes.
19. Cool completely before serving.

strawberries, strawberry jam, cornstarch, vanilla, vegetable oil, sugar, flour, baking powder, baking soda, cold butter, sour cream, egg, vanilla, turbinado sugar

Taken from cooking.nytimes.com/recipes/7265 (may not work)