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Sunday, June 3, 2012

Fresh Strawberry Yogurt Cake






From the kitchen of One Perfect Bite...This cake was a delightful surprise. I conducted a search and destroy mission this morning in an attempt to find something new to use as the base for strawberry shortcake. I wanted something unusual and I finally found it on the, new to me, blog, A Spicy Perspective. This moist gem is made with Greek yogurt and is flavored with fresh strawberries. It is guaranteed to make your taste buds sing and it is a great way to use the strawberries that are flooding our markets right now. The recipe is straight forward and easy to follow, but you'll have to watch baking time if you decide to make the cake. Mine needed an extra ten minutes before it could be removed from the oven. I'd also like to suggest you use firm, just ripe, berries to flavor the cake. The ones I used were fully ripe and bled into the batter. That didn't bother me, but I think the ripe berries added additional moisture to the cake and that could have been a problem. Fortunately, it was not. I did have one unintended consequence. The cake was so flavorful that I had to scrap my plan to use it as shortcake. This is a standalone treasure that was so good that I also scrapped my plan to make the glaze that's included with the recipe. I really hope you will try this one. It is tart and sweet and wonderfully moist. I loved and I think you will, too. Here's how it's made.

Fresh Strawberry Yogurt Cake...from the kitchen of One Perfect Bite courtesy of A Spicy Perspective

Ingredients:
1 cup (2 sticks) butter, softened
2 cups sugar
3 eggs
3 tablespoons lemon juice, divided use
1 teaspoon vanilla extract[
Zest of 1 lemon
2-1/2 cups all-purpose flour, divided use
1/2 teaspoon baking soda
1/2 teaspoon salt
8 oz. plain Greek yogurt
12 oz. fresh strawberries, diced
1 cup confectioners' sugar

Directions:
1) Preheat oven to 325 degrees F. Grease and flour a 10-inch Bundt pan (10-15 cup pan.) Sift together 2-1/4 cups of flour, baking soda and salt. Mix in lemon zest and set aside.
2) With an electric mixer, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in 1 tablespoon lemon juice and vanilla extract. In thirds, alternate beating in flour mixture and yogurt, mixing just until incorporated.
3) Toss strawberries with remaining 1/4 cup of flour. Gently mix them into batter.
4) Scrape batter into prepared pan. Bake for 60 minutes, or until a toothpick inserted into center of cake comes out clean. Remove from oven and allow cake to cool in pan for 20 minutes, then turn out onto a wire rack and cool completely.
5) Once cooled, combine confectioners' sugar and reserved 2 tablespoons lemon juice in a small bowl and whisk until smooth. Drizzle over top of cake. Yield: 10 to 12 servings.









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31 comments:

Hovkonditorn said...

Looks very moist and delicious! Have a great Sunday!

anne said...

I really love the addition of yogurt in cakes ! It adds a subtle tangy taste so as moistness to the baked goodies .... And this cake sure looks pretty gorgeous with that luscious strawberries ! Love it !

Food, Fun and Life in the Charente said...

Wow but that looks good. Have a great day Diane

Simona Mastantuono said...

recipe very delicious blessing simmy

Fern @ To Food With Love said...

Love yoghurt cakes...they have such a lovely texture. I'll definitely try this out when berries are in season again, since it's winter here at the moment :)

Jeannie said...

This cake looks so wonderful Mary, I am sure it is as delicious as it looks.

Alessandra said...

This is really nice and sweet, I love cakes with yogurt.
Have a good Sunday

Ciao
Alessandra

A Paixão da Isa said...

esse bolo eu adoro fazer e comer é tao bom o teu ficou mt bonito gostei mt bjs bom domingo

Lenia said...

This is a wonderful cake!I wish I had a slice right now!Blessings,dear Mary!

Vicki Bensinger said...

This does sound good and the cake is beautiful. I think I'd be inclined to use the juice and zest of an orange instead just because I like that paired best with strawberries. Do you think that would work since you've tested the recipe already?

What's Baking?? said...

Looking delicious and i do love strawberries..bookmarking this..have a great week ahead, Mary.

Velva said...

THis looks good. I have been pulling fresh strawberries out of the garden-not enough ant one time to make jam, but enough to make something delicious like this yogurt cake.

Thanks for sharing.

Velva

Sue/the view from great island said...

This cake must be good if it doesn't even need the glaze. As is it looks like a great breakfast cake!

mother said...

Très belle recette. Grande si vous avez beaucoup de thon à la maison. Bonjour, Mère

mother said...

It 'a cake fantastically fantastic. Absolutely wonderful. You are very good, Mother.

lea said...

Ohhhh....looks fantastic. Will make this week!

Ginny said...

This cake is gorgeous, and I think any kind of glaze or frosting would ruin the fresh and pretty look of it, it is one to be shown off!

bellini said...

It does look tasty Mary!!!

The Café Sucré Farine said...

Wow! This is so pretty and sounds delish! I love the ease of bundt cakes in lieu of layer cakes, I guess I'm a bit lazy!

Joanne said...

Simple cakes like this always end up being amazing...I'm sure the yogurt infusions give it an extra kick of delicious!

Kim said...

Love love this cake Mary! This looks so moist and fruity!!!! I will definitly try it!

tender b. said...

When I hear strawberry, yogurt and cake in the same recipe I know it will be a good one.

Karen (Back Road Journal) said...

I tend to like simple desserts during the summer. I think this cake would be perfect to end an evening meal outside on the deck.

Veronica Miller said...

That's just what happens with berries in baked goods, as they heat up, they release their water and shrink, which is one reason why I don't usually use berries (except for blueberries) in baked goods besides pie...but I think it actually looks really lovely and sounds completely wonderful! Bookmarking this!

Jenn said...

Looks absolutely moist and wonderful, Mary!

shruti | a spoonful of yumm said...

delicious !! i'll have a slice please :)

Claudia said...

I just sent this to myself as a gentle reminder. I love yogurt cakes and the addition of the strawberries just made me think of June in all its glorious-berries.

France@beyondthepeel said...

I love yogurt cake. The yogurt keeps it moist and fresh for days. This looks especially lovely.

Susan..... said...

I made this yesterday and since my strawberries were pass the fresh point, I had macerated them with sugar so I pureed and developed a strawberry syrup that I swirled through the batter. It is as moist and delicious as you said and I will be making this throughout the year with other seasonal fruits.
Thanks for posting this.

Cristina said...

yogurt greco e fragole credo siano una delle accoppiate più deliziose che conosca. E' stata una piacevolissima scoperta il tuo blog. Felice di conoscerti Mary.
A presto.

Barb Pitterle said...

I made this cake yesterday to go with my extra berries after making jam. It is fabulous! You must make it again and include the glaze and use it as the shortcake under fresh berries. The hint of tart lemon in the glaze is wonderful with the berries! There's nothing like fresh Oregon berries.

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