Calling all strawberry lovers…this cake deserves a spot in your baking rotation. It’s easy to make and will give you sweet and simple satisfaction, perfect for any time of day.
Ingredients
- ½ lb strawberries, about 2 cups, hulled/halved
- ¾ cup plus 2 Tbsp granulated sugar, divided
- 1 ¼ cups all-purpose flour
- ½ cup fine-ground almond flour
- ¼ tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- ½ tsp cinnamon
- 2 eggs
- ½ tsp vanilla
- Zest of ½ orange
- 1 Tbsp fresh orange juice
- ¾ cup Greek yogurt, room temperature
- ½ cup unsalted butter, melted and cooled
- Powdered sugar, for dusting
Directions
- Preheat oven to 375°. Lightly butter a 9” x 9” square baking pan and line bottom with parchment.
- In a small bowl, toss strawberries with 1 Tbsp sugar and set aside.
- Stir together flour, salt, cinnamon and orange zest in a medium bowl.
- In large bowl, stir ¾ cup sugar and eggs until light and foamy – about 1 minute. Add yogurt, butter, vanilla and orange juice. Whisk until smooth. Add baking soda and powder, whisk until combined.
- Gradually add dry ingredients, stirring between additions to combine. Add batter to prepared pan and smooth top.
- Arrange strawberry halves, cut side down, in rows and avoiding edges of pan. Sprinkle with remaining sugar.
- Bake 40-45 minutes, or until top is puffed and lightly golden-brown and tester in the center comes out clean.
- Transfer pan to cooling rack and cool for ½ hour. Dust with powdered sugar and serve warm or at room temperature.