North Fork Beauty

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Strawberry Yogurt Cake

Since I’ve been home, I am supposed to be ‘studying’ for my NCLEX (to become an RN), but instead I have found myself doing projects like a garden and cooking. Oh well. Yesterday I decided to bake this cake I found on Pinterest – it’s been calling my name for a few weeks now. I try to eat as healthy as possible, but a little homemade treat every now and again can’t hurt. The original recipe is from A Spicy Perspective – I provided the link below, she has a lot of great recipes, definitly worth checking out. I didnt really alter the recipe much – but let me tell you this was delicious!

Strawberry Yogurt Cake

  • 1 cup (2 sticks) of butter
  • 2 cups of sugar
  • 1 tbs lemon juice
  • 3 eggs
  • Zest from one lemon
  • 2 1/2 cups of flour, divided
  • 1/2 tsp baking soda
  • 8 oz of plain or vanilla Greek yogurt (I used 6 oz. of vanilla Greek and 2 oz. of Stonyfield vanilla yogurt)
  • 12 oz. fresh straberries, chopped
  1. Preheat oven to 325 (I actually was doing this recipe quickly and heated the oven to 350, the cake was not overdone and had a nice crispy outside and a heavenly moist inside- so whichever you prefer!!). Grease and flour a 10 inch Bundt cake pan. Sift together the lemon zest, 2 1/4 cups of flour, and baking soda in a bowl.
  2. Cream together butter and sugar until fluffy. Beat in one egg at a time, until each one is well mixed in. Add the 1 tbs of lemon juice. Alternate mixing in the flour mixture and the yogurt until everything is combined.
  3. Mix the strawberries with the remaining 1/4 cup of flour. Stir them into the batter! Yum!
  4. Pour the batter into the pan and bake for 60 minutes (for either temp!). Test doneness with a toothpick.
  5. Cool cake in the pan for at least 20 minutes, then cool completly on a wire rack (if your are trying to plan, I would give it about an hour until the cake is cool).

*Check out the recipe on a Spicy Perspective, she called for icing the cake. I found that the cake is so moist, rich, and sweet that it is fine without the icing. It is also amazing while still warm! 🙂 http://aspicyperspective.com/2010/05/farmstand-fresh.html

I really wanted to take an actual photograph of the finished cake, but that obviously did not happen. You can see how being cooked at a higher temperature formed a delightful crust on the cake. I took half of the cake to my boyfriend’s family and it was gone by 7pm. And this morning I was able to snap this shot of what was left of the half I kept for my family. Believe me when I say this cake is a definite winner. Great for parties, BBQs, picnics – whatever floats your boat.

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