Strawberry Chocolate Chip Cake
When Greek yoghurt became popular a few years ago (or to use my husband's phrase, it "blew up"), naturally bakers of all stripes put it in their products. Three tablespoons, though, is superfluous. It's not enough to add flavor or a preponderance of acidity to make a cake rise, especially when the leavening agent is baking powder, not the basic (as in pH, for all of you who failed chemistry) baking soda (NaHCO3). But I may just be an old vegan codger. Greek yoghurt does make good traditional cheesecake, and I used to eat a lot of it before I became lactose-intolerant.
Anyway, strawberries were on sale at Lucky's.
I saw this cake on Facebook months ago when strawberries were not available. It's from Martha Stewart via a website called Julia's Album. Oddly enough, an acquaintance named Julia (no relation to website) shared this on the social networking site. Funny old world. The cake is kind of like a less-cookie-ish chocolate chip cookie topped with strawberries. It would be delicious with coconut whip, but alas, we are out due to the berry tarts. My recipe is closer to the original on Martha Stewart's website rather than the JA adaptation. Also, I don't know in what parallel universe these recipe authors live, but this cake bakes up in significantly less than an hour...if you use a 12-inch springform pan. This pan is too big for most recipes, so everything bakes faster (at high elevation, too). I would tend to agree with Martha's instruction to bake at 325 degrees for a moister cake, but I like my cookie textured-cake, too (not dry, but not quite a spongy cake, either).
As you can see from the pictures, I could care less about arranging the strawberries perfectly or topping the cake with powdered sugar, as TC suggested. Give me a simple, unassuming cake and let me eat it in peace.
[yumprint-recipe id='15']
I could really use a cake saver to store my cakes and pies.
Mmm, still-melty chocolate chip goodness.
Parting shots:
Mystery cornling! It fell out of the husk with this full-sized ear next to it.
A very tasty offering from the folks at Wild Friends.
Almost exactly two years ago, I made a strawberry bundt cake...at midnight. So glad I don't have to work crazy hours anymore!
Anyway, strawberries were on sale at Lucky's.
I saw this cake on Facebook months ago when strawberries were not available. It's from Martha Stewart via a website called Julia's Album. Oddly enough, an acquaintance named Julia (no relation to website) shared this on the social networking site. Funny old world. The cake is kind of like a less-cookie-ish chocolate chip cookie topped with strawberries. It would be delicious with coconut whip, but alas, we are out due to the berry tarts. My recipe is closer to the original on Martha Stewart's website rather than the JA adaptation. Also, I don't know in what parallel universe these recipe authors live, but this cake bakes up in significantly less than an hour...if you use a 12-inch springform pan. This pan is too big for most recipes, so everything bakes faster (at high elevation, too). I would tend to agree with Martha's instruction to bake at 325 degrees for a moister cake, but I like my cookie textured-cake, too (not dry, but not quite a spongy cake, either).
As you can see from the pictures, I could care less about arranging the strawberries perfectly or topping the cake with powdered sugar, as TC suggested. Give me a simple, unassuming cake and let me eat it in peace.
[yumprint-recipe id='15']
I could really use a cake saver to store my cakes and pies.
Mmm, still-melty chocolate chip goodness.
Parting shots:Mystery cornling! It fell out of the husk with this full-sized ear next to it.
A very tasty offering from the folks at Wild Friends.
Almost exactly two years ago, I made a strawberry bundt cake...at midnight. So glad I don't have to work crazy hours anymore!
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ReplyDelete[…] The second recipe I quickly found on Pinterest from Averie Cooks; it was similar to the strawberry chocolate chip cake I made last week in that it also substituted some Greek yoghurt for butter, but kept baking powder […]
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