Strawberry Yogurt Cake

The other day, I happened upon a recipe for Strawberry Basil Yogurt Cake. It sounded quite good and very original.

Basil and strawberries are two ingredients that I would not think of using together. But the more I thought about them, the more I thought that they would work. And I had planned to stop at the Farmers Market to get some fresh basil.

Well this week has had some major ups and downs and I didn't make it over in time. But I still had strawberries and yogurt. Plus G's sweet tooth was in overdrive. After all that he's been through the past few days, he deserved a treat. So did I.

Due to the lack of shopping being done in this household, besides not having basil, I didn't have enough white sugar. I never rarely have cream and I decided not to use any lemon juice or lemon zest. I just barely had enough eggs.

Instead of cream, I used vanilla almond milk. I added in a teaspoon of almond extract just for kicks. I used one firmly packed cup of brown sugar instead of one and a third cups of white sugar. I always usually use Smart Balance instead of butter and because I noticed that it seems to have some salt, I reduced the amount of salt to a half a teaspoon. I ended up using probably close to one and a quarter cups of vanilla Greek yogurt instead of just one. I didn't have turbinado sugar either, so I didn't sprinkle it over the top.

I set the timer for 35 minutes, but then baked it for ten more minutes, then ten more minutes. So the real baking time was close to an hour. After baking, I sprinkled the top with powdered sugar.

What a great cake! G said that it reminded him of something that he'd get in a French bakery. Well, I baked it on Julia's birthday,so I guess that would be quite fitting. I'll definitely be making this cake again. Find the original recipe here.


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