Spring is in the air and fresh berries are making an appearance in grocery stores. I bought a box of fresh strawberries yesterday and with some of those berries I baked a strawberry cake for the weekend. It is a substantial cake with a simple recipe. The surprise ingredient is oats and they make the cake more moist and gooey than crumbly. I also added mashed banana (to make it egg-free) and pecans for some extra sweetness and crunch.
2 cups, all-purpose flour (unbleached)
1/4 cup, oats (old fashioned, Quaker brand)
1 and 1/2 cups, sugar
1 teaspoon, salt
1 teaspoon, baking powder
1/2 teaspoon, baking soda
1 ripe banana, mashed with a tablespoon of lime juice
1/2 cup, plain yogurt
1/2 cup, peanut oil
1 cup, cut strawberries
1 cup, coarsely chopped pecans
In a big bowl, take flour and oats. Add sugar, salt, baking powder and soda. Mix well.
Make a well in the center of the dry ingredients and add the mashed banana, yogurt and oil. Mix well until thoroughly incorporated. Add the strawberries and pecans. Gently combine.
Lightly oil a deep 7- inch round cake pan. Spoon the mixture into the pan and smooth the surface.
Preheat the oven to 350 F. Bake the cake for about 45 minutes until firm to the touch or until a knife inserted in the center comes out clean. Leave the cake to cool for 30 minutes. Serve and enjoy.
A Slice of Strawberry-Oats Cake to Welcome the Sweet Spring Season