Strawberry Sour Cream Streusel Cake

Page: https://cooking.nytimes.com/recipes/7265-strawberry-sour-cream-streusel-cake

| Course Type: Breakfast/Brunch

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This was simple to make and delicious! I, like other reviewers, was a little worried about the cake as it went into the oven, but it seems to even out (and get prettier) as it bakes. My puree was a little thin/watery, and it didn't look like very much batter. I was afraid that since I halved the recipe I may have used too large a baking vessel (8 inch loaf pan) - the cake looked very flat! But the baking powder did its' magic and the loaf rose beautifully, was super moist and had terrific flavor. I used a whole egg, added 1/4 teaspoon salt to the batter and subbed yogurt for the sour cream. Will certainly be making the full recipe from now on.

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