1 jar plain yogurt (Brown Cow brand, either Cream Top or nonfat)
2 jars sugar (raw cane sugar, or a mixture of white and brown sugars)
2 jars unbleached all-purpose flour
1 jar blanched almonds, ground to powdery texture
2 tsp baking powder
1 jar canola oil
strawberries(quartered or halved, depending on their size)
Preheat the oven to 350 degrees Fahrenheit. Grease an 8-inch round cake pan with butter or cooking spray.
In a large bowl, combine the yogurt, sugar, and eggs, stirring until well blended. Add the flour, ground almonds, and baking powder, mixing just to combine.
Add the oil, stirring to incorporate. Pour about 2/3 of the batter into the prepared pan, and distribute frozen strawberries?about two handfuls?evenly over the batter. Pour the remaining batter over the berries, trying to cover them as well as possible.
Bake for 40-50 minutes, until the cake feels springy to the touch and a toothpick or cake tester inserted into the center comes out clean. [Because you?ve put frozen fruit into the cake, it may take a bit longer, depending on your oven. If, after thirty or so minutes, the cake is browning too quickly, you may need to tent it with foil.]
Cool cake on a rack for about 20 minutes; then turn it out of the pan to cool completely. Cut into wedges and eat.
This cake is another slight variation on the yogurt cake, a fantastically easy one-bowl French invention.
This recipe works beautifully with frozen fruit. The cake rises tall in the pan, and the strawberries collapse onto themselves, leaving moist, jammy pockets. The result has a light, moist, not-too-sweet crumb?perfect with coffee in late afternoon or with a melty scoop of ice cream after dinner.
Note: If you don’t have a little individual-size yogurt jar from France, know that 1 jar equals 125 ml, or a touch over 1/2 cup.