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Sunday, June 10, 2012

Strawberry Orange Yogurt Cake w/Honey Whipped Cream

My friend Leah from Food for the Fresh is guest posting this drool-worthy recipe. My words cannot even begin top describe her tasty creations... so I'll let her do it!



Hey all, 
This is Leah @ foodforthefresh. I am obsessed with fresh and seasonal food, and Susan has been so kind as to share one of my most recent and favorite treats with you! I made this cake for a friend's birthday, and it was a HUGE hit. It was also an easy crowd-pleasing meal -- I just sliced it up, put a big bowl of the Honey Whipped Cream topping next to it, and everyone went to town! I am also pleased to report that it was a big party with lots of desserts, and THIS RECIPE got "favorite dessert" from the birthday girl! (I saved myself some, and ate a huge piece for breakfast the next day. SO good.) It really is the perfect cake for late spring by featuring seasonal strawberries, and the compliment of tangy orange. It is fantastic even without the whipped topping, but I recommend it because it adds another note of a subtle, different type of sweetness. Altogether it is sweet, but not toooo sweet, so it will satisfy your dessert craving without weighing you down on these hot days. I really hope you enjoy it, and check out my other seasonal offerings! Stay fresh!





** STRAWBERRY-ORANGE YOGURT CAKE w/ HONEY WHIPPED CREAM** 

Ingredients
Cake
* 2 ½ cups all-purpose flour
* ½ teaspoon baking soda
* ½ teaspoon salt
* 2 teaspoons orange zest
* 1 tablespoon orange juice
* 1 cup (2 sticks) butter, room temperature 
* 2 cups sugar
* 3 eggs
* 8 oz. plain Greek yogurt
* 12 oz. fresh strawberries, diced

Soaking Ingredients
* ⅓ cup orange juice
* 1 tablespoon granulated sugar 

Honey Whipped Cream
* 1 cup whipping cream
* 1 tablespoon honey 

Directions
Cake
* Preheat the oven to 325 F. 
* Butter a 10” Bundt pan, and set aside. 
* In a medium-sized bowl, whisk together 2 1/4 cups flour (reserving ¼ cup), baking soda, salt, and orange zest. 
* Toss the diced strawberries with the reserved 4 cup flour, and set aside. 
* In a large bowl with an electric mixer (or a cake stand mixer), cream together the butter and sugar until light and fluffy (this will take a few minutes). 
* Beat in the eggs one at a time. 
* Stir in 1 tablespoon orange juice. 
* Starting and ending with the flour mixture, alternate slowly beating the Greek yogurt and flour mixture into your large bowl mixture, until just combined. 
* Gently stir the flour/strawberry mixture into your batter. 
* Pour the batter into the prepared Bundt pan, and bake for 60 minutes, or until the top is golden, and an inserted toothpick comes out clean. 

* While the cake is baking, prepare the “soaking ingredients” by heating the orange juice and sugar over medium heat until the sugar dissolves. Allow the soaking liquid to cool completely. 

* Once the cake is done baking, allow the cake to cool for about 20 minutes, and then turn onto a cooling rack. 
* Pour your soaking liquid over the top of the cake, and then allow to the cake to cool completely before slicing. 

Honey Whipped Cream 
* With an electric mixer, beat the whipping cream and honey together, until lightly whipped. 
** Note: Be careful not to overmix!! Watch carefully; it doesn’t take too long. 

To serve, simply slice the cake, and top with the whipped cream! Enjoy!!

Stay Fresh, 
Leah @ foodforthefresh.blogspot.com