Strawberry Sour Cream Streusel Cake

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

| Course Type: Breakfast/Brunch

(1 review)

View photos (1)

Tags:

Recipe Reviews

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.

(edited 16th April 2024) (0) comment (0) useful  

Showing page 1 of 1 pages

| all recipes |

Login or register to add your own review of this recipe.