3 Easy & Delicious Cake Recipes

***** Fresh Strawberry & Yogurt Cake *****
1 C Butter - softened
1 1/2 C Sugar
3 Eggs
3 Tbsp Lemon Juice - divided
1 Lemon Zested
2 1/2 C Flour - divided
1/2 tsp Baking Soda
1 tsp Salt
1 C Greek Yogurt
1 1/2 C Fresh Strawberries - diced
1 C Powdered Sugar
Pre-heat oven to 375
In a medium sized bowl sift 2 1/4 C flour, baqking soda & salt. Mix in lemon zest and set aside.
Cream together butter & sugar until light and fluffy. Add in eggs one at a time. Add in 1 Tbsp lemon juice. Mix well.
Gradually add in flour mixture alternating yogurt. Mix just until incorporated.
Toss strawberries with remaining 1/4 cup of flour and gently fold into batter.
Pour into greased and floured 10" bundt pan.
Place in oven and lower temperature to 325. Bake for 60 minutes or until toothpick comes out clean.
To make glaze:
In a small bowl add 1 cup powdered sugar with remaining 2 Tbsp lemon juice. Stir until combined. Drizzle glaze over cake.
**** Chocolate Cream Cheese Bundt Cake ****
1 3/4 C Flour
3/4 C Unsweetened Cocoa Powder
2 tsp Baking Soda
1 tsp Baking Powder
1 tsp Salt
1 3/4 C Sugar
2 Eggs
1/2 C Oil (I used avocado, you can use canola, vegi, etc.)
3/4 C Sour Cream
1/2 C Buttermilk
2 tsp Vanilla
1/3 C Strong Hot Coffee
Cream Cheese Filling
12 oz Cream Cheese
1 Egg
1/4 C Sugar
1/2 tsp Vanilla
Whisk together flour, cocoa powder, baking soda, baking powder & salt.
Beat egg & oil, adding sugar, buttermilk, sour cream, vanilla & hot coffee.
Add dry ingredients a little at a time being sure to mix well. Set aside.
In medium bowl beat cream cheese, egg, sugar and vanilla until smooth.
Spray bundt pan with cooking spray. Add half the batter to the pan then carefully spoon in the
cream cheese mixture. Try not to let it touch the side of the pan. Pour remaining batter over cream
cheese.
Bake @ 350° for 55 - 65 minutes or until a toothpick comes out clean.
Sprinkle with powdered sugar if desired.
**** Sour Cream Coffee Cake ****
325°/300°
Cinnamon Walnut Swirl
1 heaping C Walnuts - roughly chopped
1/4 C Light Brown Sugar - packed
2 tsp Cinnamon
Cake Batter
2 1/3 C Flour
1/2 tsp Baking Soda
1 tsp Salt
2 C Sugar
1 C Butter - room temperature
3 Large Eggs
8 oz Sour Cream
1 1/2 tsp Vanilla
Toast walnuts - set oven to 325° and toast for 10 - 15 minutes. - Set aside
Reduce oven to 300° - Grease & flour Bundt pan -
Whisk together flour, baking soda & salt. Set aside.
In large bowl beat butter & sugar for approx 3 minutes, add eggs one a a time until well incorporated.
Reduce mixer to low speed, add sour cream & vanilla. Gradually add in flour mixture until all blended.
Spoon 1/3 mixture into Bundt pan, add 1/2 of the walnut mixture. Spoon another 1/3 batter and sprinkle remaining walnut mixture. Add remaining batter.
Bake @ 300° for 65 - 75 minutes.
Music: Still Not Rite By Noir Et Blanc Vie
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