STRAWBERRIES AND CREAM YOGURT CAKE
2 containers (6 ounces each) strawberry yogurt
1 1/2 cups plus 2 teaspoons granulated sugar
1/2 cup butter, melted
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2 teaspoons vanilla
2 1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup strawberry jam
1 1/4 cups quartered fresh strawberries
Powdered sugar, if desired
Heat oven to 350 degrees. Spray 13-by-9-inch pan with cooking spray.
In large bowl, stir together yogurt, 1 1/2 cups of the granulated sugar, the melted butter and vanilla until well combined.
Mix in eggs, 1 at a time, until well blended. Add flour, baking powder and salt; beat with rubber spatula or wooden spoon until smooth.
Pour batter into pan, spreading evenly.
Stir strawberry jam until smooth. Drop by teaspoonfuls on top of batter. Sprinkle with strawberries and remaining 2 teaspoons granulated sugar.
Bake 40 to 50 minutes, or until toothpick inserted in center comes out clean. Cool 20 minutes. Sprinkle with powdered sugar.