Fresh Strawberry Cake
Total Time:1 hour 15 minutes, 20 minutes active
Strawberries are the star of this simple dessert, showcased in a meltingly tender, easy cake.
- 1/4 cup unsalted butter, plus ½ teaspoon for greasing pan, softened
- 3/4 cup all-purpose flour
- 1/2 cup whole wheat pastry flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup sugar
- 1 large egg
- 1/2 teaspoon vanilla
- 1/2 cup fat-free plain yogurt
- 3/4 lb. strawberries, hulled and halved vertically
- 2 tablespoons turbinado sugar
- Preheat oven to 350 F. Use 1/2 teaspoon of the butter to grease a 9-inch-deep pie pan and reserve.
- In a medium bowl, combine the all-purpose flour, pastry flour, baking powder, baking soda and salt, and whisk to mix.
- In a stand mixer with the batter paddle, or a large bowl with an electric mixer, beat the butter until creamy, and then beat in sugar. Beat for about 2 minutes, until fluffy and light. Beat in the egg and vanilla, scraping down and mixing again to make a creamy mixture.
- Alternate beating in half the yogurt, half the flour mixture, then half the yogurt and half the flour mixture, just until mixed.
- Spread the batter in the prepared pie pan. Arrange the strawberry halves on top, placing them lightly, starting wide-side out along the rim, then filling in concentric circles to cover the batter completely. Sprinkle with turbinado sugar.
- Bake for 50-55 minutes, until the top is golden and crackly, and a toothpick inserted in the center of the cake comes out with no wet batter.
- Cool on a rack for 5 minutes before slicing. Keeps, tightly wrapped, for up to 4 days in the refrigerator.
With just enough butter for a rich flavor, this cake is light enough for a weeknight dessert, and you can save a few slices to serve for breakfast with a dollop of yogurt.
240 calories, 7 g. fat, 45 mg. cholesterol, 260 mg. sodium, 38 g. carbohydrate, 2 g. fiber , 4 g. protein