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Jenny is in perpetual search for easy, weeknight recipes to attempt to feed her family. When they balk, she just eats more.
Today: A cake for today and all other days.
So back in the yard, staring balefully at my garden and all that winter has wrought, I note the reemergence of my strawberries, one of two surviving yard crops. The ones in the market are divine already, too. What does it all mean? DESSERT!
This charming cake from the wonderful drbabs has a lot going for it, including the mix of butter (rich) plus oil (moist), the use of a ceramic dish (special), and the involvement of Shirley Corriher methodology (successful). Also, I love the texture and flavor that yogurt in baked goods imparts.
Ms. Babs thinks you should serve this on Mother’s Day. I think you should make it today. Okay everyone, now I am off to ponder what to do with my rhubarb.
Serves 8 to 12
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
Photo by James Ransom
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