Monday, June 22, 2015

THIS CAKE has become mandatory in our household after strawberry picking. 

First comes the canning of homemade jam, then second in line is THIS CAKE...and I only make it during strawberry season, because store-bought strawberries will NEVER yield the same flavour in this recipe as freshly picked, sun-ripened, rain-drizzled strawberries.

So get your BUNDT into the kitchen and make THIS CAKE.

Fresh Strawberry Bundt with Yogurt Drizzle

1 cup (2 sticks) butter, at room temperature
1 1/2 cups sugar
3 organic eggs
2 Tbsp fresh lemon juice, divided
Zest of 1 lemon
2 1/2 cups organic, all-purpose flour, divided
1/2 tsp baking soda
1/2 tsp salt
1 cup + 1/3 cup plain yogurt
1 1/2 cup fresh strawberries, diced
1 tsp pure vanilla extract
1/2 cup icing sugar

Preheat oven to 325°F. Grease and lightly flour a 10-inch Bundt pan.

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In a medium bowl, sift together 2 1/4 cups of the flour, baking soda and salt. Grate in lemon zest and set aside. In another medium bowl, cream butter and sugar with a mixer until light and fluffy. Beat in eggs one at a time, then with a spatula, fold in 1 Tbsp fresh lemon juice. Beat in a bit of the flour mixture, then a bit of the yogurt, alternating between the two, until just incorporated (ending with flour).

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Toss the fresh strawberries in another bowl with the leftover 1/4 cup of flour. Gently fold into the batter (the batter will be thick). Scoop batter in the pan evenly. Bake for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.

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Allow to cool for 30 minutes, then (if your Bundt pan has two parts) gently take out the tube portion of the pan and place on a wire rack to cool completely (I left mine overnight to have ready the next day). Once cooled, use a very slim knife to help release the cake from the bottom and around the center of the pan. Gently lift out of the tube and place the cake on a cake platter. For the drizzle, whisk together yogurt, vanilla 1 Tbsp lemon juice and icing sugar. Drizzle on the cake.

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Slice, top with fresh fruit and serve.

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Slightly altered from A Spice Perspective
'Tis the season for THIS CAKE!© 2015

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