Quick Strawberry Yogurt Cake
Updated: Jan 29, 2019
Cake with right balance of airy, fluffy and dense texture thanks to the addition of yogurt. Oil keeps the moisture but also ensures the cake keeps fresh for longer. Fresh strawberries, fresh peach, fresh plums, apples, blueberries all work well in this recipe.
Another quick 20 min fix, disappears even quicker!
Before baking make sure to read **Hints to avoid soggy cake bottom.
Yield: 1 cake, 16 servings
Active time: 20 minutes prep + 45 minutes baking
Tin: 21cm round tin with loose base
- 3 large eggs, room temperature
- 2/3 cup (140g) granulated white sugar
- 2 and 1/2 cups (375g) all-purpose flour
- 3 teaspoons baking powder
- 1/2 cup* (125ml) sunflower oil
- 1 teaspoon vanilla extract/or vanilla bean paste
- 1 and 1/4 cups (300g) natural greek yogurt
- 300g strawberries
*cup= 250ml cup
- 50g granulated sugar + 1 teaspoon cinnamon
- 2 Tablespoons dried bread crumbs (optional)
1. Preheat oven to 180C. Line bottom of the baking tin with parchment paper.
2. Sift flour with baking powder and set aside. Wash and peel strawberries, cut in halves.
3. Combine: In a large bowl beat eggs with sugar until creamy (5-8 minutes on high speed). In a small pot warm up yogurt to 35C (slightly less than body temperature). Then add lukewarm yogurt to egg/sugar mixture, proceed with adding oil and vanilla extract. Mix gently just until combined (wooden spoon). Add sifted flour (from Step 2) and mix using wooden spoon only until just combined. Don’t over mix but make sure no flour pockets remain. Pour batter into the tin, sprinkle with dried bread crumbs (you can toast bread crumbs for 2-4 minutes @ 150C), stick in strawberries and sprinkle with cinnamon and sugar.
4. Bake at 180C for 45-50 minutes (check with chopstick if fully baked). Cool in baking tin for 10 minutes. Run thin knife around the edges to loosen.
1. Warm up yogurt to 35-38C. You are decreasing risk of soggy cake bottom.
2. Use eggs at room temperature to aerate the batter.
3. Bread crumbs will prevent strawberries from letting too much juice into the batter (which may result in soggy, under-baked cake). This also gives added crunch to the texture.
4. Don’t use too much fruit - you need to leave spaces in-between to let the cake rise - otherwise you will end up with crunchy top and under-baked middle.
5. WoW effect - prepare from 1 and 1/2 portions and bake 15-20 minutes longer.