What I finally realized is that I really only wanted to do was landscape and garden in my own yard.
I often thought that maybe I should have gone a little further to the bakery. Well, I'm here to tell you that probably wouldn't have worked out very well. See, as much as I think I'd like to be a pastry chef, there are things I just can't learn. And baking is obviously one of them.
No, I didn't bake this cake. I saw this yummy Strawberry Yogurt Cake on A Spicy Perspective. I thought what a nice treat that would be for my husband. And it's semi- healthy, too. If you ignore the stick of butter that's in it. Hey, I used Fat Free Yogurt!
Anyway, I downloaded the recipe and this morning got to work baking a cake!....
Recipe: Fresh Strawberry Yogurt Cake
- 1 cup (2 sticks) butter, softened
- 2 cups sugar
- 3 eggs
- 3 Tb. lemon juice, divided
- Zest of 1 lemon
- 2 ½ cups all-purpose flour, divided
- ½ tsp. baking soda
- ½ tsp. salt
- 8 oz. plain or vanilla, Greek yogurt
- 12 oz. fresh strawberries, diced
- 1 cup powdered sugar
- Preheat oven to 375 degrees F. Grease and flour a 10 inch Bundt pan (10-15 cup pan.) Sift together the 2 ¼ cups of flour, baking soda and salt. Mix in the lemon zest and set aside.
- With an electric mixer, cream together the butter and 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.
- Toss the strawberries with the remaining ¼ cup of flour. Gently mix them into the batter.
- 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. Once cooled whisk together the remaining 2 Tb. of lemon juice and the powdered sugar. Drizzle over the top of the cake.
NOTE: I’ve had a few questions on the texture of the batter in this cake. The consistency of the yogurt and the juiciness of the berries, greatly determined the consistency of the batter. Thick, (dryer) yogurt will produce a thicker batter, in which the berries won’t sink to the bottom (top) of the cake as seen in the photos. Either way, it is a great cake–don’t worry about the thickness of the batter.
For help with common baking dilemmas, click here. I REALIZE I PROBABLY SHOULD HAVE CLICKED HERE FIRST!!!!
Preparation time: 15 minute(s)
Cooking time: 1 hour(s)
Number of servings (yield): 12
Remember the beautiful cake shown above.......
And here is MY version....
Want to see a different angle?...
What, you don't think they look the same? Okay, so I can't bake either! But I can grill a mean steak!!!
Anybody else have baking failures?