Tuesday, 7 May 2013

Fresh Yogurt Cake

I recently found a great recipe for a coffee cake. I tried it a couple times and decided to change things a bit from the original recipe. I used waaay less sugar and butter this time around and used a syrup instead of powdered sugar overtop of the cake. Here is my version of the recipe:


1/2 cup butter, softened
1 1/2 cups sugar
3 eggs
1 Tb. lemon juice, divided
Zest of 1 lemon
2 cups all-purpose flour, divided
½ tsp. baking soda
½ tsp. salt
8 oz. plain Greek yogurt
12 oz. fresh strawberries, diced


  1. Add 1/2 cup of sugar with 1/2 cup of water into a sauce pan and let boil for 15 minutes or so to create a syrup. Remove from heat and let cool for later.
  2. Preheat oven to 375 degrees F. Grease and flour a 10 inch Bundt pan (10-15 cup pan.) Sift together the 1 1/2 cups of flour, baking soda and salt. Mix in the lemon zest and set aside.
  3. With an electric mixer, cream together the butter and 1 cup sugar until light and fluffy. Beat in the eggs one at a time, then stir in 1 Tb. lemon juice. Alternate beating in the flour mixture and the yogurt, mixing just until incorporated.
  4. Toss the strawberries with the remaining 1/2 cup of flour.
  5. Line the bundt pan with about half the strawberries and pour some batter over them (just enough to cover strawberries. Pour the rest of the strawberries onto the batter and then cover with the remaining batter.
  6. Place in the oven and reduce the temperature to 325 degrees F. Bake for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  7. Allow to cool at least 20 minutes in the pan, then turn out onto a wire rack and cool completely. Once cooled, dip a toothpick into the syrup and stick randomly into top of cake. Brush over cake lightly.

Note: There will probably be syrup left over, you don’t need to use all of it up if you don’t wish to.



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