I've actually been in quite a baking/cooking/grilling/making dinner RUT. Life has been so busy that, by the time dinner rolls around, I am only looking for cheap, fast, easy, and low-mess options. Unfortunately, this has led to many a freezer-to-stovetop-to-table meal. (We've been having a lot of Costco's Crazy Cuisine brand of Chicken Teriyaki over rice with frozen oriental veggies lately. 20 minutes, 2 frypans + a rice cooker, about $7 for the entire meal for 4.)
Excuses aside, I've had the pic for this cake on my desktop since we made it for Shi's birthday, and decided today was the day to git 'er done - before I lose the recipe (it's happened before).
This recipe came from my awesome next-door neighbor, Misty.
Misty's Fresh Strawberry Yogurt Cake
1 cup (2 sticks) butter, softened
2 cups sugar
3 eggs
2-1/2 cups all-purpose flour, divided
1/2 tsp. baking soda
1/2 tsp. salt
8 oz plain or vanilla Greek yogurt
12 oz fresh strawberries, diced
Preheat oven to 375 degrees. Grease and flour a 10" Bundt pan (10 to 15 cup pan). Sift together 2-1/4 cups flour, baking soda and salt. With an electric mixer, cream together the butter and sugar until light and fluffy. Beat in eggs one at a time. Alternate beating in the flour mixture and the yogurt, mixing just until incorporated. Toss the strawberries with the remaining 1/4 cup of flour. Gently mix them into the batter. Pour the batter into the Bundt pan. Place in oven and reduce the temperature to 325 degrees. Bake for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool at least 20 minutes in the pan, then turn out onto a wire rack and cool completely. Once cooled, pipe cream cheese icing over the top and serve.
Cream Cheese Icing
8 oz. cream cheese
1 cup powdered sugar
6 Tbs. milk
2 tsp. vanilla
Yummy, yummy!
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