Do you see the strawberries on the cake? They're fresh!
After waiting practically all winter for fresh berries they're finally, finally back. And don't cost an absurd amount at that.
What better way to celebrate than cake?
In all honesty, this may not be the cake you're expecting.
Instead of a fluffy texture and a light crumb, this cake is dense and ultra moist. Think of banana bread turned cake with a ton of strawberries thrown in. Sounds pretty good, right?
Trust me, it totally is.
Ok, and more thing. A cake that has the texture of banana bread = a cake that's 100% OK to eat for breakfast. And that is certainly a cake that everyone is going to love.
Is it just me or do desserts taste 10x better before 8am?
Strawberry Banana "Bread" Cake
- 1 cup spelt flour (all purpose is OK too)
- 1/2 tsp baking soda
- 1/8 tsap salt
- 1 tsp baking powder
- 2 tbsp ground flax
- 1 tsp cinnamon
- 2 tsp vanilla
- 1/2 cup applesauce
- 1/2 cup yogurt (greek, coconut, etc)
- 1/2 cup milk
- 1/4 cup honey
- 1 tsp balsamic vinegar
- 1/2 ripe banana, mashed
- 1 1/4 cup strawberries, chopped + 2-3 more for slicing on top of cake
Preheat oven to 350F. In a large bowl, combine all dry ingredients. In another bowl, mashe banana. Add applesauce, yogurt, milk, honey, balsamic, and vanilla to bowl with banana. Pour wet ingredients into dry and mix until a smooth batter forms. Mix in chopped strawberries. Pour batter into a greased 8 or 9 in circle pan. Thinly slice 2-3 strawberries and place on top of batter. Bake in preheated oven for 30-34 minutes, until a toothpick comes out clean. Slice into 8-12 slices and serve with more strawberries or whipped cream.
Have a great Mother's Day everyone!
Revisited Recipe of the Day:
Strawberry Cake - a more classic and fluffy version of this cake