Adapted from Canadian Living
INGREDIENTS:
1/2 cup butter, softened
3/4 cup granulated sugar
2 eggs
1 tsp pure vanilla extract
2 cups all purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup Greek yogurt
1 cup chopped Strawberries
1 cup chopped fresh rhubarb
Streusel:
1/2 cup sliced almonds
1/3 cup packed brown sugar
1 tsp cinnamon
1 tsp icing sugar
INSTRUCTIONS:
1) Make the streusel: Combine almonds, sugar and cinnamon in a small bowl and set aside.
3) In another bowl combine dry ingredients. Add dry mixture and yogurt, alternating, splitting the dry ingredients into 3 additions, yogurt into 2. Fold in half the fruit.
4) Spray a bundt pan with non stick spray. Add 1/3 the mixture into the pan and then add the remaining fruit and streusel mixture. Add the remaining batter on top.
5) Bake for 35 min until a wooden skewer comes out clean. Let cool on rack for 5 minutes and remove from pan. Wrap with saran wrap to keep fresh.
I don't know why but I love fruit bread and cakes. This cake was moist, fresh and perfectly sweet. My first attempt at a rhubarb dessert and I am happy. Thanks Kel for the rhubarb. I still have some left in the freezer to bake you something.
MEG's RATING : D-EEEE-LICIOUS!
What a GORGEOUS looking cake! I haven't gotten my hands on any rhubarb this year (yet!) but I can't wait. Might just have to try this recipe.
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