Sunday, March 21, 2010
Strawberry Tea Cake made with Greek Yogurt
Springtime is here and fresh, ripe strawberries are in (the grocery stores) abundance. I find myself buying new batches before we can even finish what we have. Today was such the case so I decided to chop up the older berries and put them to good use in a cake. I had no idea how on earth this was going to come out, but it was fabulous! I love the texture and the flavor that the Greek yogurt added. Light, fresh and a perfect Spring or Summer day snack with a cup of tea. I would even serve this for breakfast. And when blueberry season arrives and blueberries are in abundance I will use them instead of the strawberries... and then when peach season comes... You get the idea!
1 1/2 - 2 cups of diced strawberries
1 cup of granulated sugar
2 1/2 cups of flour
1 cup of Greek yogurt (I used Trader Joe's 2%)
2 tsp baking powder
2/3 cup of canola oil
2 tsp vanilla
Preheat oven to 350 degrees.
In a large bowl beat together eggs and sugar, slowly add the oil and mix well. Add yogurt and vanilla mix well. Gradually add the flour and mix well. Fold in strawberries.
Add the batter to a greased (I use Pam) tube pan and bake for 1hr.