Yogurt Pound Cake with Strawberry Swirl
Community training session demonstration dinner, 3/12/12
This cake is very tasty and adaptable. In fact, it’s a more basic version of this grapefruit yogurt cake. The cake is very simple to make and doesn’t require a mixer.
Adapted from Dorie Greenspan
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- pinch of salt
- ½ cup plain yogurt (if you can only find vanilla, see substitutions below)
- 1 cup sugar (3/4 cup if using vanilla yogurt)
- 3 large eggs
- ¼ teaspoon vanilla extract (omit if using vanilla yogurt)
- ½ cup canola or vegetable oil
- 3/4 cup frozen and thawed or fresh strawberries, mashed into a chunky puree
Preheat oven to 350 degrees. Grease a loaf pan or 11” x 7” sheet pan with oil or butter.
In a medium bowl, mix together flour, baking powder, and salt.
In a large bowl, mix thoroughly to combine yogurt, sugar, eggs, and vanilla. Then add the flour mixture and stir or whisk to combine. Then, using a rubber spatula, fold the oil into the batter. To fold in, place the spatula in the center of the bowl so the edge hits the bottom. Slide the spatula under the batter, up the side of the bowl, and then flip the batter you just scooped into the middle. Continue this motion, turning the bowl to get all sides, until the oil is fully incorporated.
Pour half of the batter into the prepared pan. Then add the strawberry puree. Add the remaining batter on top.
Bake for 50-70 minutes for loaf pan or 25-35 minutes for sheet pan, until a toothpick inserted in the center of the cake comes out clean. Allow to cool in pan 10 minutes, then remove from pan to cool completely before slicing.
Yield: 1 loaf
VARIATION – PLAIN POUND CAKE: This cake works great without the strawberries, too. Just bake as directed without adding the strawberries. Cooking time will be slightly shorter. Try using plain pound cake in these fruit, yogurt, and cake parfaits.