STRAWBERRY-RHUBARB SNACKING CAKE
This super-moist snacking cake is brimming with vibrant acidity from Greek yogurt and swirls of tangy strawberry-rhubarb preserves. The best part is that olive oil keeps it moist even a couple of days after baking, making it perfect for a breakfast treat or a late-night dessert craving. I give you permission to take this recipe and make it your own. You could skip the preserves and just use store-bought jam to swirl in, you could skip fruit altogether and add dark-chocolate chips or dollops of chocolate-hazelnut spread. Same goes with the batter, which you can amp up with a teaspoon of anything from ground cinnamon to black pepper (trust me, it's heavenly with strawberries). The recipe only uses 1 cup of the preserves, giving you enough left over for multiple cakes or just to have on hand for your morning toast. Embrace the snack!
Provided by Food Network
Categories dessert
Time 2h30m
Yield One 8-inch square cake
Number Of Ingredients 15
Steps:
- For the strawberry-rhubarb preserves: Combine the strawberries, rhubarb, sugar, salt and vanilla seeds and scraped pod (or extract) in a medium saucepan. Cook over medium heat until the fruit has broken down and thickened, about 30 minutes. Let cool completely. Discard the vanilla pod. Refrigerate in an airtight container for up to 2 weeks.
- For the cake: Preheat the oven to 350 degrees F. Line an 8-inch square cake pan with parchment paper.
- In a large bowl, whisk together the olive oil, granulated sugar, yogurt, brown sugar, eggs and vanilla until smooth. Add the flour, salt, baking powder and baking soda and stir until just combined.
- Pour half of the batter into the prepared pan and spread in an even layer. Spoon in 1/2 cup of the cooled strawberry-rhubarb preserves, then gently swirl in. Repeat with the remaining cake batter and another 1/2 cup preserves.
- Bake, rotating the pan halfway through the cooking time, until the top is golden brown and a toothpick inserted in the center of the cake (not touching preserves) comes out clean, 40 to 45 minutes. Remove from the oven and let cool completely in the pan, then slice and serve.
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