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This STRAWBERRY CAKE is so easy, moist, and perfect for afternoon tea
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If you have some strawberries lying around and you want to make an easy cake that’s great for afternoon tea, then this strawberry cake is it! A soft tender cake, topped with strawberries, a crunchy streusel (sometimes called a crumble) and sliced almonds – YUM!
INGREDIENTS:
- 3/4 cup (150 g) sliced strawberries - fresh, sliced in half longways
Streusel (Crumble) Topping
- ⅓ cup (66 g) white granulated sugar
- ⅓ cup (45 g) flour - all purpose
- ½ tsp ground cinnamon
- 3 tbsp (42 g) melted unsalted butter
Cake Batter
- 1¼ cup (150 g) flour - all purpose
- 2 tbsp (14 g) cornstarch - also known as cornflour
- 1½ tsp baking powder
- ¼ tsp salt - omit if using salted butter
- 1 cup (200 g) white granulated sugar
- ¼ cup (55 g) melted unsalted butter
- ¼ cup (52 g) unflavoured vegetable oil - I use canola
- ¾ cup (180 g) sour cream - room temp
- 1½ tsp vanilla essence/extract
- 2 large eggs - room temp
- 3 tbsp (21 g) sliced almonds - (OPTIONAL)
- 1 tbsp icing sugar - OPTIONAL, to dust on top of the cake at the end
Bake at 170 °C (340°F) with the fan on for 1 hour. If you don't have a fan function, then increase the temperature to 190 °C (375°F).
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