My kids have 6o minutes left of school this year. 60 minutes. I barely have time to gulp down a cup of coffee after dropping them off before I have to turn around and pick them up, wired and bouncing off the walls, free to play for three whole months. Yes. Three months. Thanks to some construction we have an unusually long summer ahead of us. Three months of three meals a day fed to three kids who will be clamoring for fluorescent spongebob mac and cheese, frozen toaster waffles, and popsicles. I’m arming myself for the coming storm with some healthy but kid-approved recipes like this Strawberry Yogurt Cake.
Yogurt cake was a staple for us growing up in France. It was one of the first recipes I learned how to make. It’s easy to whip up and hard to mess up. The yogurt makes it moist and keeps the fat content down. I used strawberries in this version, but you can keep it plain or vanilla scented for pickier kids. And if you want to make it a really special treat, throw in some chocolate chips and serve it hot out of the oven.
This is also a great breakfast solution, as yogurt cake gets better if you let it sit a day or two. Again, this is the power of the yogurt. Give it a try, you’ll be amazed at how quickly this versatile recipe becomes a staple in your summer cooking.
Let this be a summer that we discover many more fun and easy recipes. Or at the very least, make this a no fighting, no whining, no complaining summer of perfection!
- 1 cup plain or flavored yogurt
- 1 cup sugar
- a large pinch of kosher salt
- 2 teaspoons of vanilla extract
- ⅓ cups of vegetable oil
- 2 large eggs
- 1⅔ cups of flour
- 1½ teaspoons of baking powder
- 1 teaspoon of baking soda
- ½ cup of sliced supermarket strawberries
- optional: zest of 1 lemon
- Preheat the oven to 350 degrees Fahrenheit. Butter a round or (prettier!) Bundt pan thoroughly.
- In a medium mixing bowl, combine the yogurt, sugar, salt and vanilla. Whisk until smooth.
- Add the oil in a steady stream, whisking as you pour, feeling like a kitchen rockstar. Now add the eggs one at a time, whisking to blend after each one.
- Sift together the flour, baking soda and baking powder. Add to the yogurt mixture. Mix with a spatula or wooden spoon until blended. If you’re going with the lemon zest, add it in now.
- Transfer the batter to the cake pan. Top with the strawberries.
- Bake in the middle of the oven for 45 minutes. Will be golden brown and will have risen. The cake is done when a knife comes out clean.
- This cake is delicious warm, or saved for breakfast for the next morning (or two). It’s moist and keeps well. Top with a little confectioner’s sugar for fun.