I've been on a berry kick these days, with hand pies, and berry crush cocktails, still the refrigerator is overflowing with strawberries and I thought I might try this Strawberry Loaf Cake. It's based off the Blueberry Lemon Yogurt Cake I made a while back. I made it pretty much the same way except swapping out the blueberries for strawberries and I skipped the lemon zest and glaze. It came out wonderful, it's absolutely yummy. I'm finding this loaf cake recipe to be quite reliable and flexible. I even made Vanilla Chocolate Mini Cakes from the base recipe and they were pretty amazing as well.
If you find yourself needing to use up some berries, or just want some delicious quick bread treat, this recipe should serve you well. It has for me with 3 different cakes so far!
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Recipe below, enjoy your berries!
Strawberry Loaf Cake
(adapted from Ina Garten)
- 1 1/2 Cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1 cup plain greek yogurt
- 1 cup sugar
- 3 large eggs
- 1/2 teaspoon vanilla extract
- 1/2 cup vegetable or canola oil
- 1 1/2 cups strawberries, chopped 1/2" pieces (more slices for top)
Preheat oven to 350°. Grease loaf pan, line the bottom and longer sides with parchment paper and grease the paper with butter.
Sift the flour, baking powder and salt in a medium bowl.
In a large bowl combine the yogurt, sugar eggs, and vanilla, whisk until combined.
Whisk the flour mixture into the liquid mixture until well combined.
Fold in the oil with a rubber spatula until thoroughly mixed, then gently fold in the strawberries.
Pour the batter in the the pan, top with strawberry halves and bake for 50-60 minutes, checking at the 50 minute mark until toothpick comes out clean in center.
Remove from oven to baking rack and cool for about 10 minutes leaving it in the pan, remove cake from pan with the parchment handles and let cool another 10 minutes or so until just warm.