Summer is rapidly coming to a close and that means the end of cheap berries!! Oh no! We have definitely been taking advantage of the fresh berries this year. I can’t wait for our raspberry plants to start producing fruit! They really thrived this year so I’m hoping next year we’ll start getting our own berries. This cake is so yummy and you can just whip it up and throw it in the oven!
Now we are headed into apple season…yum! Can’t wait to try my Apple Crisp recipe again.
This cake is fluffy with a sort of crunchy crust. Which I actually love! And since it does have fresh fruit it is best stored in the fridge.
- 1 cup granulated sugar
- 3 Tbsp Vanilla Greek Yogurt
- 3 Tbsp Butter, softened
- 1 egg
- 1/2 cup Milk
- 1 Tbsp Vanilla Extract
- 1 tsp Lemon extract
- 1 1/2 tsp Baking Powder
- 1 1/2 cups all purpose flour
- 1/4 tsp salt
- 1/2 cup Chocolate Chips
- 12 strawberries, halved
Preheat oven to 350. In a medium mixing bowl combine the sugar, yogurt and butter until you have a grainy paste. Add the egg and beat until it’s fluffy (should only take 1-2 minutes). Mix in the milk, vanilla and lemon extracts.
Add in the flour, baking powder and salt. Mix until you have a thick batter. Fold in half of the chocolate chips.
Spray a 9 inch springform pan with non-stick spray. Pour in the cake batter and make sure it’s evenly spread in the pan. Place the strawberries on the batter with the cut side down. Sprinkle the rest of the chocolate chips on the top.
Bake for 60 minutes. Let it cool for 10 minutes. Run a knife around the edges to make sure the cake doesn’t stick.