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• Nigella lawson's very smart strawberry streusel cake

Here, one dough does double the work (way to go, dough!): Make it by rubbing cold butter into the dry ingredients, as you would for pie crust. Reserve a half-cup of this mixture, mix it with a teaspoon of crunchy sugar, and you've cut your crumb top. Boom! Done. <br /> <br />Take the rest of the sandy mess, mix in an egg and sour cream (or sub in another dairy product of similar viscosity—see how here), and you'll get a sticky batter you might have to tussle with—just a little—to spread into and up the sides of a spring-form pan, like a thick shortbread crust (I find that damp hands help). Pour over a blend of fresh strawberries, strawberry jam (to concentrate the fruit flavor), and cornstarch (to stave off wateriness), then drop more of that wet batter over top. On goes the crumble you already made, and your work is over. <br /> <br />Slightly adapted from Nigella Lawson's recipe in the <a href="http://cooking.nytimes.com/recipes/7265-strawberry-sour-cream-streusel-cake">New York Times</a href>. <br /> <br />

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