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Sunday, April 01, 2012

Get in my belly: Maple Marscapone & Fresh Strawberry Yogurt Cake {Pinterest Finds}

Here are two recipes I've found on Pinterest that keepers.

The first, Maple Marscapone - delish - we served it on waffles with bacon. The second - the yogurt cake is super easy and delectable. It was gone in an hour.

Maple Marscapone:

8 ounce(s) mascarpone cheese
2 tablespoon(s) maple syrup

Directions: In a small bowl, stir together mascarpone cheese and maple syrup until just combined. (recipe adapted from Country Living's Blue Berry Tart with Maple Marscapone)

Fresh Strawberry Yogurt Cake:
 (From A Spicy Perspective)

Ingredients
1 cup (2 sticks) butter, softened
2 cups sugar
3 eggs
3 Tb. lemon juice, divided
Zest of 1 lemon
2 ½ cups all-purpose flour, divided
½ tsp. baking soda
½ tsp. salt
8 oz. plain or vanilla, Greek yogurt
12 oz. fresh strawberries, diced
1 cup powdered sugar

Instructions
Preheat oven to 325*. Grease and flour a 10 inch Bundt pan. Sift together the 2 ¼ cups of flour, baking soda and salt. Mix in the lemon zest and set aside.

With an electric mixer, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in 1 Tb. lemon juice. Alternate beating in the flour mixture and the yogurt, mixing just until incorporated.

Toss the strawberries with the remaining ¼ cup of flour. Gently mix them into the batter.
Pour the batter into the Bundt pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Allow to cool at least 20 minutes in the pan, then turn out onto a wire rack and cool completely. Once cooled whisk together the remaining 2 Tb. of lemon juice and the powdered sugar. Drizzle over the top of the cake.

NOTE: I’ve had a few questions over the texture of the batter in this cake. What I’ve discovered is that the consistency of the yogurt and the juiciness of the berries, greatly determined the consistency of the batter. Thick, (dryer) yogurt will produce a thicker batter, in which the berries won’t sink to the bottom (top) of the cake. Either way, it is a great cake–don’t worry about the thickness.
Preparation time: 15 minute(s)

Cooking time: 1 hour(s)

Number of servings (yield): 12

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