Strawberry Crumble Cake

Recipe from Thoms Dux Grocer
150g butter
3/4 cup caster sugar
3 eggs
2 cups self raising flour
1/2 cup sour cream
250g strawberries, washed, hulled & halved
Double cream to serve
1/2 cup self raising flour
60g chilled butter, chopped
1/4 cup firmly packed brown sugar
Preheat oven to 190 degrees C.
Grease and line base and side of a  20cm (base) springform pan.
Using an electric mixer, beat the butter and sugar until pale and creamy. 
Add the eggs, one at a time, beating well after each addition.
Sift the flour over the butter mixture.
Use a large metal spoon to fold in the flour until just combined.
Stir in the sour cream
Spoon half the cake mixture into the prepared pan, top with half the strawberries following by the remaining cake mixture and strawberries.
For the crumble, combine the flour and butter in a bowl.
Use your fingertips to rub the butter into the flour until the mixture resembles the coarse breadcrumbs.
Stir in the sugar.
Sprinkle the crumble over the strawberries.
Place on a tray and bake for 60-70 minutes or until a skewer inserted into the centre comes out clean.
Set aside in the pan for 10 minutes before releasing the side and transferring to a wire rack to cool slightly.
Serve cake warm or at room temperature with a dollop of cream
Makes 8 slices
Will SHE make it again?
Maybe. since her friend likes it.

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