Healthy and Moist Strawberry Walnut Loaf Cake
Ever eat foods together and wonder if people would judge you harshly for it? Or… if maybe you’re a genius? That’s how I felt just now while eating the brown sugar&cinnamon butternut squash fries I baked earlier with a side of guacamole. Yeah, I stand by it.
By the way, I brought home a scale from OXO, the company I work at, and I have to say, every baker should be equipped with one. I like this one a lot because it has a pull-out scale, but more importantly, the screen lights up! NEATO.
I used a scale at the bakery I used to work at because, for one, things are weighed in massive quantities. But two, your measurements, think flour, can be off by up to 50% otherwise. !!!!!
The below recipe is in cups; however, unless you knew that this was your favorite strawberry loaf cake and that you had to replicate it exactly, my feeling is who cares. So what if your measurements are different from mine. Yours may even come out better. Baking is a science, yes, but it’s self-graded and you need to figure out what works for you.
My work here is done.
Strawberry Loaf Cake
AND it’s healthy: little bit of olive oil; no butter; greek yogurt; part whole wheat. Comes out ridiculously moist.
Makes one loaf:
2 cups fresh strawberries, sliced
1 cup all-purpose flour
1/2 cup whole wheat flour
1 cup white sugar (less if your strawberries are very sweet)
1/2 tablespoon ground cinnamon
2/3 teaspoon salt
1/2 teaspoon baking soda
1/3 cup greek yogurt
1/3 cup olive oil
2 eggs, beaten
1/2 tsp vanilla extract
1/2 tsp almond extract
1/4 cups chopped pecans
Preheat oven to 350 degrees F (175 degrees C). Grease 1 9 x 5 inch loaf pans.
Place sliced strawberries in medium-sized bowl. Sprinkle lightly with sugar, and set aside.
Combine flours, rest of the sugar, cinnamon, salt and baking soda in large bowl: mix well.
In another bowl, blend oil, yogurt, extracts, and eggs into strawberries.Add strawberry mixture to flour mixture, blending until dry ingredients are just moistened. Stir in pecans. Place into pan.
Bake for 50 minutes, or until tester inserted comes out clean. Let cool on wire rack for 10 minutes. Turn loaf out, and cool completely.