Strawberry Yogurt Cake

A soft yogurt cake with fresh strawberries and vanilla.

Yogurt keeps this cake soft without making it heavy. Fresh strawberries add pockets of fruit and a slight tartness that balances the sugar.

Ingredients

• 180 g plain yogurt
• 150 g sugar
• 2 eggs
• 80 ml neutral oil
• 1 teaspoon vanilla extract
• 220 g flour
• 2 teaspoons baking powder
• 150 g strawberries, diced
• Pinch of salt

Method

1. Heat the oven to 175°C. Grease a 20 cm round cake pan.
2. Whisk yogurt, sugar, eggs, oil and vanilla until smooth.
3. Mix flour, baking powder and salt in a second bowl.
4. Add the dry mixture to the yogurt mixture. Stir only until no dry flour remains.
5. Fold in the strawberries. Transfer to the pan.
6. Bake for 35 to 42 minutes. A toothpick inserted near the center should come out with a few moist crumbs.
7. Cool for 15 minutes before removing from the pan.

Keep the fruit from sinking

Cut the strawberries into small pieces and pat them dry before folding them into the batter. Excess moisture can make the center dense.