Strawberry Yogurt Cake
Equipment
- 1 (9-in.) springform pan
Ingredients
- 14 oz strawberries
- 2 tsp vanilla extract
- 3½ tbsp butter
- ¾ cup brown sugar
- 1 pinch of salt
- 3 eggs
- ⅔ cup Greek yogurt
- 1¾ cups spelt flour
- 1½ tsp baking powder
- powdered sugar optional
Instructions
- Preheat the oven to 350°F. Line the bottom of a 9-inch springform pan with parchment paper and grease the sides with butter. Wash, hull, and halve the strawberries.
- Using a mixer, cream together the butter and sugar with salt and vanilla extract.
- Add the eggs and beat until creamy. Fold in the yogurt.
- Whisk together the flour and baking powder, then fold the dry ingredients into the batter. Be careful to mix only until smooth.
- Pour the batter into the pan, smooth the top, and arrange the strawberries cut-side up on the batter.
- Bake for 35 minutes on the middle rack. Let it cool completely and dust with powdered sugar before serving.