Sunday, April 4

strawberry dulce de leche cake

it's already local strawberry season, and I've been prowling for recipes, beyond my standard shortcake and smoothie fallbacks. I still hope to make time for a good batch or two of strawberry jam (though this spring seems to have been substantially busier than last, by the looks of my dwindling stores), but in absence of that day, berries have been worked into yogurt, oatmeal and ... this cake.

this recipe features a slight yogurt tang, offsetting the rich caramel/berry sweetness. it triggers a sense memory for me, nostalgic of one of my mom's favorite treatments for fresh berries –whole berries simply dunked once in sour cream, then brown sugar, which we would enjoy, relaxed around the table after dinner.

strawberry dulce de leche cake
adapted from divine taste
8 oz. flour
2 tsp baking powder
1 tsp baking soda
7 fl oz milk
1 tsp vanilla extract
14 oz. can/jar dulce de leche
1 stick butter
4 tbsp yogurt
1 cup (maybe a little more) strawberries, thinly sliced

grease tin generously with butter, and preheat oven to 350°f. in a bowl, sift together flour, baking powder and baking soda.

in large bowl, beat butter, vanilla and dulce de leche together until combined. mix in yogurt and beat again. add half of flour mixture and half of milk, and fold in with a spatula.

fold in the remainder of flour mixture and milk, then fold in strawberry slices. pour batter into the cake tin and bake for 35-40 minutes for an 8 inch bundt cake or a little longer for a 9 inch cake.

{oatmeal, adorned}



double tonic said...

those are two of my absolute favorite things. beautiful!

double tonic said...
This comment has been removed by a blog administrator.