Hello there– This fruity cake is a bundt cake made by someone who’s kitchen is without a bundt pan.
So it’s a little plain, no nice rounded bumps and ruffles– but just as delicious. Now and then I think I should buy a bundt pan– but my kitchen cupboards are full, really full. I think I’ve hit my cake pan limit.
This is a tender, super moist cake, spiked with sweet berries and covered with a sweet glaze. I think you’d love it while the berries are fresh and sweet right now.
FRESH STRAWBERRY YOGURT BUNDT CAKE
3 cups strawberries, cut into chunks (about 16 oz.)
1 cup (2 sticks) butter, room temperature
2 cups sugar
1 tsp. vanilla
2 1/2 cups flour
1 tsp. baking powder
1/2 tsp. salt
1 cup unflavored yogurt
1 cup powdered sugar
2 to 3 tab. milk
Clean and cut the strawberries into little chunks. Pat dry with a paper towel. Set aside.
In a large mixing bowl, use an electric mixer to beat together the butter, sugar, eggs and vanilla. then beat in the flour, baking powder and salt. Finally beat in the yogurt. Then stir in the strawberries with a wooden spoon until they are spread all through the stiff batter.
Spoon the batter into a bundt pan (or tube pan) that has been sprayed with cooking spray. Bake the cake at 325 degrees for 60 to 70 minutes until a thin knife inserted comes out clean.
Let the cake sit in the pan and cool for about an hour before you turn it out onto a plate.
With a fork whisk together the powdered sugar and 2 tablespoons of milk. If it’s too thick, add another tablespoon of milk. Drizzle over the cake– and it’s beautiful and ready to eat!