A few weeks ago, I made a Strawberry Yogurt Loaf. While it turned out very good, I thought it would be better as a cake. So I tweaked it and the following is what I came up with. However, I wish I had used more than 2 tablespoons of melted butter for the topping, maybe 3 or 4 tablespoons. I think this would have prevented the topping from getting a little over-done. Of course, the extra browning (think blackness) of the topping could have occurred because I decided to not heat up my kitchen and just used my toaster/convection oven. My in-laws enjoyed it the day I made it and my co-workers enjoyed the next day when I took it to work. Keep in mind, baked goods with strawberries (or at least this treat) tend to grow mold quickly. I had kept a piece for later and later turned out to be too late. This concoction just happens to meet the requirements of Root Source Challenge #17: Strawberries.
Strawberry Yogurt Cake
Strawberry Yogurt Cake
Ingredients:
- 2 1/2 cups plus 1 tablespoon all-purpose flour, divided
- 3 teaspoons baking powder
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1 1/2 cups vanilla yogurt
- 1 1/2 cups sugar
- 5 extra-large eggs
- 3/4 cup vegetable oil
- 2 1/2 cups chopped strawberries
Topping Ingredients:
- 1/4 teaspoon cinnamon
- 1/3 cup packed brown sugar
- 2/3 cup oats
- 2 tablespoons butter, melted (I should have used 3 or 4)
Directions:
Preheat oven to 350°F. Grease and flour a 2-quart glass baking pan (approximately 8×8-inches square or 8×10-inches).
Sift together 2 1/2 cups flour, baking powder, salt, and cinnamon into medium bowl. In a large bowl, whisk together the yogurt, sugar, eggs, and oil. Slowly, whisk the dry ingredients into the wet ingredients. In medium bowl, mix the strawberries with remaining flour and fold them very gently into the batter. Pour the batter into the prepared baking dish. In a small bowl, combine topping ingredients and sprinkle over top of batter. Bake for 60 minutes or until a toothpick placed in the center of the loaf comes out clean.
Yield: 12 servings