Not only is this homemade coffee cake a healthy alternative, but it can also be made at the beginning of the week and separated into Ziplock bags, leaving you with a daily slice of fruity deliciousness. (Pssst! The secret to the cake's moistness is the Greek yogurt.)
Yield: 1 bundt cake
325 calories, if cut into 12 slices
Active time: 10 minutes
Total time: 90 minutes
2½ cups all-purpose flour
¾ cup unsalted butter, at room temperature
1½ cups sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon vanilla extract
¼ cup brown sugar
2 cups strawberries
1. Preheat the oven to 400 degrees.
2. Line a baking sheet with parchment paper.
3. Wash and cut the strawberries, placing them on the baking sheet.
4. Bake the strawberries for 30 minutes. See “roasted nectarine greek yogurt chocolate cake” for more on roasting fruit.
5. In a large bowl use your hand mixer to cream the white sugar and eggs, about 3 minutes. See step 9 of “oreo cupcakes” for more on creaming.
6. Add the butter to the sugar mixture, beating until well blended, about 3 minutes.
7. Add the Greek yogurt, flour, baking soda, baking powder, and vanilla, beating until well blended and smooth. You may have to use your spatula to scrape down the sides. The batter will be thick.
8. Fold in the roasted strawberries.
10. Evenly sprinkle the brown sugar on top and cover with the remaining batter.
11. Bake for 10 minutes at 400 degrees. Lower the oven temperature to 350 degrees and bake until done, about 40 minutes. Here are some resources for testing for cake doneness. See step 12 of “coconut chocolate chip monkey bread” for tips on turning out the bundt.