You may also like
Categories:
strawberries flour baking powder kosher salt butter sugar vegetable oil vanilla eggs yogurt milk turbinado sugar
Viewed: 33 - Published at: 10 months agoIngredients
- 1 1/2 pound strawberries, hulled and halved
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1/4 pound (1 stick) butter, room temperature
- 1 cup sugar
- 2 tablespoons vegetable oil
- 2 teaspoons vanilla extract
- 2 eggs, room temperature
- 1 cup plain Greek yogurt, room temperature
- 1/2 cup milk, room temperature
- 2 tablespoons turbinado sugar
Method
- Butter an 8x12 ceramic dish. Heat oven to 350.
- Whisk flour, baking powder and salt together till thoroughly blended. Whisk milk and yogurt together. Set both aside.
- Place butter into bowl of stand mixer, and beat on medium speed till very light, about 3 minutes. Add sugar and continue to beat on medium speed another 3 minutes till almost white in color. Scrape down as needed. Add vanilla extract and oil, and continue to beat on medium speed till well blended.
- Reduce mixer speed to low. Add eggs one at a time and continue to mix just till well blended.
- Reduce mixer speed to lowest setting ("stir" on my mixer). Alternate milk mixture and flour mixture and stir till just well blended.
- Pour the batter in the prepared pan and smooth the top. Place the strawberries on the top in a pretty pattern, cut side down. Sprinkle with turbinado sugar. Bake for about an hour and 10 minutes, until the edges are golden brown, and a tester comes out free of cake batter.
