Strawberries are the star of this simple dessert, showcased in a meltingly tender, easy cake.
1/4 cup unsalted butter, plus ½ teaspoon for greasing pan, softened
3/4 cup all-purpose flour
1/2 cup whole wheat pastry flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup sugar
1 large egg
1/2 teaspoon vanilla
1/2 cup fat-free plain yogurt
3/4 lb. strawberries, hulled and halved vertically
2 tablespoons turbinado sugar
Preheat oven to 350 F. Use 1/2 teaspoon of the butter to grease a 9-inch-deep pie pan and reserve.
In a medium bowl, combine the all-purpose flour, pastry flour, baking powder, baking soda and salt, and whisk to mix.
In a stand mixer with the batter paddle, or a large bowl with an electric mixer, beat the butter until creamy, and then beat in sugar. Beat for about 2 minutes, until fluffy and light. Beat in the egg and vanilla, scraping down and mixing again to make a creamy mixture.
Alternate beating in half the yogurt, half the flour mixture, then half the yogurt and half the flour mixture, just until mixed.
Spread the batter in the prepared pie pan. Arrange the strawberry halves on top, placing them lightly, starting wide-side out along the rim, then filling in concentric circles to cover the batter completely. Sprinkle with turbinado sugar.
Bake for 50-55 minutes, until the top is golden and crackly, and a toothpick inserted in the center of the cake comes out with no wet batter.
Cool on a rack for 5 minutes before slicing. Keeps, tightly wrapped, for up to 4 days in the refrigerator.
With just enough butter for a rich flavor, this cake is light enough for a weeknight dessert, and you can save a few slices to serve for breakfast with a dollop of yogurt.
240 calories, 7 g. fat, 45 mg. cholesterol, 260 mg. sodium, 38 g. carbohydrate, 2 g. fiber , 4 g. protein