You’ve been here before, right? You know, the morning you wake up and realize you didn’t set your alarm and you’ve slept in for a solid 30 minutes. Nothing gets you out of bed faster then seeing those red numbers on your digital clock staring back at you, and it’s way past the time you were expecting to see. A pure lesson on how NOT to start Monday morning.
I’m completely amazed that for a Monday I still arrived at work early after getting everything ready at warp speeds on top of creating a little lego master piece for Raisin. Coming from swimming at the lake, going on boat rides, and watching all the littles bond together over the weekend, to hitting up the work week is a rude awakening after a sleep in. But you know what’s not? Strawberries and yogurt baked into a fabulous cake.
I’m sure this sleep in won’t be my last. Although that said, with sleepless nights and walking zombie days drawing to a near, I’d like to think at least there will be a slice of cake to look forward to. One of my daily musts on mat leave was a coffee. Whether or not I was able to finish it in a sitting (pretty much never) it was always something for me. And if there was a little treat on the side, it was an added bonus. If I’m lucky enough to make this cake in a few months time I’ll be livin’ the life!
Strawberry season is in full throttle! This bundt cake deserves some of those red rubies, plus I’m sure you’ll have tons left over even after eating your fair share right out of the box. Mixed with yogurt, some added citrus and of course the basics: butter, sugar and flour – it’s a perfect coffee cake in the making.
I thought adding some cream cheese icing to top it off was pretty much required, because seriously, who doesn’t like it? Top it off with some fresh seasonal berries (your choice to play around with the medley) and voila, a perfect cake to serve to anyone…or for yourself of course. Enjoy a slice, or three.
Recipe adapted from: A Spicy Perspective
Ingredients for Cake
3/4 Cup butter, softened
2 Cups granulated sugar
3 large eggs
1 tablespoons lemon juice
Zest of 1 lemon
2 1/2 Cups all-purpose flour, divided
1/2 Teaspoon baking soda
1/2 Teaspoon salt
8 ounces vanilla, Greek yogurt
12 ounces fresh strawberries, hulled and diced
Extra berries of choice for garnish
Ingredients for Cream Cheese Icing
2 Cups icing sugar
1 Package low fat cream cheese
1 Tsp vanilla extract
2 Tsp milk
Directions for Cake
1 – Preheat oven to 375 degrees F. Grease and flour a 10 inch Bundt pan (10-15 cup pan.)
2 – Sift together the 2 1/4 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 sugar until light and fluffy.
4 – Beat in the eggs one at a time, then stir in 1 tablespoon lemon juice. Alternate beating in the flour mixture and the yogurt, mixing just until incorporated.
5 – Toss the strawberries with the remaining ¼ cup of flour. Gently mix them into the batter.
6 – Pour the batter into the Bundt pan. 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.
Allow to cool at least 20 minutes in the pan, then turn out onto a wire rack and cool completely.
Directions for Cream Cheese Icing
1 – Beat all ingredients together very well in an electric mixer until very smooth. Add more or less milk to get the glaze to the proper consistency which should be relatively think and a little pourable.
2- Once cake has cooled completely, spoon and drizzle the glaze on top of the cake and let it drip down naturally.
3- Garnish cake with berries of choice and drizzle extra icing on top if desired.