Strawberry Yogurt Cake
1/4 cup granulated sugar
1/3 cup light brown sugar, lightly packed
1 teaspoon ground cinnamon
1/4 teaspoon kosher salt
1/2cup (1 stick) unsalted butter, melted
1 1/3 cups all-purpose flour
1 1/2 cups unbleached all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 cup (1 stick) unsalted butter, at room temperature
1 1/3 cup sugar
1 teaspoon pure vanilla extract
1/2 teaspoon lemon zest
3 large eggs, at room temperature
2/3 cup Greek yogurt
1 1/2 cups sliced fresh strawberries
Preheat the oven to 350 degrees F.
Combine the brown sugar, sugar, cinnamon and salt in a bowl. Stir in the melted butter and mix in the flour.
Spray an 8-inch square baking pan with baking spray. Line the pan with parchment paper and spray the paper. Sift the flour, baking powder, baking soda, and salt into a medium bowl.
Beat the butter and sugar in the bowl of an electric mixer on medium speed until light and fluffy, about 5 minutes. Mix in the vanilla and lemon zest. Add the eggs, one at a time, beating after each addition. Scrape the bowl as needed. Mix in the yogurt. Reduce the mixer to low speed and add the flour mixture until just combined.
Pour the batter into the prepared pan and spread it out with a rubber spatula. Scatter the sliced strawberries over the top of the batter. Crumble the topping evenly over the batter. Bake the cake for 45 to 50 minutes, until the top is golden and a toothpick inserted in the center comes out clean. A few moist crumbs may be attached to the toothpick.
Cool the cake completely. Dust with confectioners' sugar and serve.