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| A cake you will probably want to prepare 'yearly' when rhubarb and strawberries are in season that your family is bound to love... |
Prep: 25 Mins.
Bake: 65 to 70 Mins.
INGREDIENTS
Wet:
3 large eggs
1/2 cup canola oil
2 cups granulated sugar
*2 (5.3-oz. containers) Chobani Peach 99% Greek yogurt - (Costco) = neutral flavor
3 teaspoons vanilla extract
Dry (Sifted through a sieve atop wet ingredients):
2-3/4 cups all-purpose flour
1-1/2 teaspoon baking soda
1/2 teaspoon double-acting baking powder, or regular
3 teaspoons ground cinnamon
1/2 teaspoon fine sea salt
Fold-in:
1 cup finely diced fresh rhubarb
1-1/2 cup chopped fresh strawberries (Alaska Wild, or domestic)
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Buttercream Frosting:
2 cups sifted confectioners' sugar
1/3 cup room temp. cream cheese
1/4 cup room temp. salted butter
1 teaspoon vanilla extract
2 teaspoons 2% milk (more or less to your desired consistency)
METHOD
Preheat oven to 325 degrees (not 350 degrees or else the loaves will become too dry). Prepare bundt pan by spraying it generously with baking spray; set aside.
In a mixing bowl of a stand mixer, add eggs and canola oil and beat on medium speed until light and foamy. Add sugar, yogurt and vanilla extract; mix on medium speed until fully incorporated.
Place a sieve over wet ingredients in bowl, add all dry ingredients and sift over top of wet ingredients. Mix batter on low speed to begin incorporating dry ingredients, then on medium just until moistened (Try not to over-mix).
Using a large spatula, fold in "fold-in" ingredients above, just until combined while scraping edges and bottom of bowl.
Spoon batter evenly into prepared bundt pan, tap pan on a hard surface to release air bubbles and shake to it even out.
Bake for 65 to 70 minutes, just until a toothpick inserted in center of bundt cake comes out clean.
Remove bundt cake to a baking rack upright in pan and let cool for 10 minutes. Turn out bundt cake from pan to rack so cake is dome-side up; cover with a clean kitchen towel, then allow cake to cool completely.
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Meanwhile, prepare frosting:
In a medium bowl, using a hand mixer. Place all the frosting ingredients into the bowl and start hand mixer on low speed, then increase to medium when ingredients are starting to incorporate. Turn mixer to high to fluff the frosting. Cover frosting with plastic wrap until ready to frost cake. Frost cake once it's fully cooled, and enjoy!
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