This one-bowl yogurt cake is big on visual appeal but low on fuss. It has a delicious berry flavor, thanks to fresh strawberries and strawberry jam, and is super-moist, compliments of the Greek yogurt stirred into the batter.
containers (5.3 oz each) Yoplait® Greek 100 strawberry yogurt
cups granulated sugar
cup vegetable or canola oil
cups Gold Medal™ all-purpose flour
tablespoon baking powder
cup strawberry jam
cups quartered fresh strawberries
teaspoons granulated sugar
Powdered sugar, if desired
Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
In large bowl, stir together yogurt, 1 1/2 cups granulated sugar, the oil and vanilla until well combined. Mix in eggs, 1 at a time, until well blended. Add flour and baking powder; beat with rubber spatula or wooden spoon until smooth.
Pour batter into pan, spreading evenly. Stir strawberry jam until smooth. Dollop on top of cake batter. Sprinkle with strawberries and remaining 2 teaspoons granulated sugar.
Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes. Sprinkle with powdered sugar.
You can use 2 cartons (6 oz) Yoplait® Original 99% Fat Free strawberry yogurt in place of the Greek yogurt.
Refrigerate this cake during humid weather or in humid climates. If stored at room temperature, this very moist cake may form mold.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- 2 1/2g,
- 2 1/2%
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1 Starch; 0 Fruit; 3 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.