Strawberry French Cake
This cake always has the perfect texture and is never dry. The balance of flavor with the berries and the cake is so yummy. The best part might be the carmelized sugar crust on top. NO need for frosting. www.mostdeliciouslife.com
Equipment
- 1 9 inch Springform recommended a regular 9 inch round cake pan can work
Ingredients
- ½ cup butter, softened 1 stick or 8 Tablespoons
- 1 cup white sugar
- 2 eggs
- 2 tsp vanilla extract
- 1⅓ cup white all-purpose flour
- 1¼ tsp baking powder
- ¼ tsp salt
- ½ cup plain, Greek yogurt can substitute sour cream
- 2 cups fresh strawberries, hulled and cut into small chunks or slices
- ¼ cup white sugar
Instructions
- Preheat oven to 350°. Lightly spray with cooking oil, the springform or cake pan.If you are using silicone baking dish like me, no need to spray it.
- Whip together the butter and 1 cup sugar, using electric beaters or a stand mixer, until very light and fluffy.
- Add in the eggs and vanilla. Whip together till the eggs are fully combined.
- In a separate bowl measure in the flour, baking powder and salt. Use a whisk to combine them all together.
- Measure out the Greek yogurt. Set aside.
- Pour about half the dry flour mix into the butter and mix. Use the mixer or beaters to whip up. Then pour in all of the Greek yogurt, and mix to combine. Nex, add in the rest of the dry ingredients. Mix to fully combine.
- Gently fold in the 2 cups of strawberries.
- Pour the batter, and spread evenly into prepared cake pan.
- Measure out the ¼ cup of white sugar. Evenly sprinkle over the whole top of the cake.
- Bake for 40 minutes. You can check for doneness with a toothpick if you wish. Just know that the center of this cake has almost a custard like center, and a toothipickwill not come out clean. You can tell by how the crumbs hold together on the toothpick that it is done. Be careful not to over bake.