A delicious, moist, not-too-sweet Strawberry Breakfast Yogurt Cake Recipe for company, a cozy brunch, or just because.
Prep Time: 15 mins // Cook Time: 45 mins //Total Time:1 hr
Servings: 8 -10 Ingredients
1/2 cup butter softened, plus more for the pan
1 cup sugar plus 1/4 cup for the strawberries
1 1/2 cup plain Greek yogurt
1 tsp. almond extract
1 tsp. vanilla extract
2 cups all-purpose flour
1 tsp. salt
1 tsp. cinnamon
1 1/2 tsp. baking powder
1 tsp. baking soda
2 1/2 cups fresh strawberries
1)Preheat oven to 350 degrees. Butter a 10-inch springform pan, and line it with buttered parchment paper.
2)In a large mixing bowl, combine butter, sugar, eggs, yogurt, almond and vanilla extracts. 3)Mix well. Add flour, salt, baking powder, baking soda, and cinnamon and mix gently by hand. Do not over-mix.
4)Put the batter into the springform pan.
5)Toss the berries with the 1/4 cup sugar (unless they are really, really sweet berries, you can use less sugar), and sprinkle over the cake.
6)Bake for 45-50 minutes, or until toothpick inserted in the center comes out clean. Let cool for 10 minutes and transfer to a cake plate. The middle will be soft and gooey. Dust with powdered sugar and serve!