Strawberry Yogurt Cake

Strawberry Yogurt Cake

A single layer cake topped with fresh strawberries and sprinkled with sugar. The sugar forms a crunchy coating over the top of the cake that is delectable with the tartness of the berries.

The cake itself is buttery and moist with a dense crumb that is perfect paired with a cup of tea or coffee. It’s the yogurt that keeps it from drying out and adds great flavor.

Don’t hold back on the berries! I did and shouldn’t of. It will look like you have too many but the cake will puff up over them and they will shrink a little during the baking process. It’s better to err on the side of too many than too few.

This is a great little cake for whipping up on a whim. It comes together quickly and bakes up like a dream. You can use a springform pan, my preference, or a pie pan as recommended in the original recipe.

Strawberry Cake

Strawberry Yogurt Cake

Rating: 51

Prep Time: 20 minutes

Cook Time: 1 hour, 10 minutes

Yield: 1 10-inch cake

Strawberry Yogurt Cake

A single layer cake topped with fresh strawberries and sprinkled with sugar. The sugar forms a crunchy coating over the top of the cake that is delectable with the tartness of the berries.The cake itself is buttery and moist with a dense crumb that is perfect paired with a cup of tea or coffee.

INGREDIENTS:

6 tablespoons unsalted butter, softened, plus more for greasing the pan
1 + 1/2 cups all-purpose flour
1 + 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup plus 2 tablespoons sugar, divided
1 large egg
2/3 cup plain Greek yogurt
1 teaspoon vanilla extract
1 pound strawberries, hulled and halved
fresh whipped cream, for serving

INSTRUCTIONS:

  1. Preheat oven to 350 degrees F. Butter a 10-inch spring form pan or pie plate.
  2. In a medium bowl whisk together the flour, baking powder, and salt.
  3. In the bowl of an electric mixer fitted with the paddle attachment on medium speed beat the butter and 1 cup of the sugar together until fluffy and pale yellow 3 - 4 minutes.
  4. On low speed beat in the egg, yogurt and vanilla. Beat in the flour mixture gradually.
  5. Spoon into the pan and arrange the strawberries over the top of the batter, cut sides down. Sprinkle the 2 tablespoons sugar over the top.
  6. Bake the cake for 10 minutes then reduce the oven temperature to 325 degrees F. Bake until golden brown and firm to the touch 50 - 60 minutes.
  7. Cool on wire rack. Cut into wedges and serve with fresh whipped cream. Store at room temperature, loosely covered, up to 2 days or refrigerate to keep for 3 - 4 days.

Notes:

Adapted from Martha Stewart

Copyright ©2014 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

http://www.cinnamonspiceandeverythingnice.com/strawberry-yogurt-cake/

Comments

  1. BeadedTail says

    That looks so good and I love that there’s not a lot of ingredients to make it complicated! Simple goodness!

    Moon, hope you’re enjoying sunpuddles today! Purrs, Angel & Isabella

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