Strawberry Vanilla Yogurt Cake
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 8 servings
Ingredients
- 1 1/2 cups all-purpose flour
- 1 ounce packet sugar free vanilla pudding mix
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup sugar
- 1 cup vanilla Greek yogurt
- 1/2 cup vegetable oil
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 1 vanilla bean, split lenghwise and beans removed
- 1 cup fresh strawberries, diced
- 1/2 cup good quality strawberry preserves
Strawberry Glaze
- 1/2 cup confectioners sugar
- 2 tablespoons strawberry preserves
- 1 tablespoon milk
- 1 teaspoon sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees Fahrenheit. Grease an 8-inch springform pan, a 8 x 5 inch loaf pan and set aside.
- In a large bowl combine flour, vanilla pudding mix, baking powder and salt.
- In another bowl mix sugar, yogurt, vegetable oil, eggs, vanilla extract and vanilla beans.
- Slowly stir wet ingredients into dry until blended.
- Fold in strawberries.
- Pour evenly into prepared baking pan.
- Dollop strawberry preserves on top of batter and lightly swirl preserves with a butter knife.
- Place on center rack in oven and bake for 50-55 minutes until cake tester inserted into the center comes out clean.
- Cool in pan on a wire rack for about 20 minutes. Remove from pan and set on back on wire rack to cool completely.
Glaze
- In a small bowl stir confectioners sugar, preserves, milk, sugar and extract until smooth. Drizzle on top of cake.
- Serve cake warm or at room temperature. Store in an airtight container.