Strawberry-Swirl Honey Yogurt Cake

Strawberry season is upon us! Are you excited??

I am! I’m sure you’ve got your canning jars out and you’re elbow deep in hulled strawberries…

Right?

Crickets?

Well, that’s ok! You can just eat a basket of strawberries as usual and grab a jar of strawberry jam from the farmers market (or store…whatever).

I always have big dreams of making jam! I think I even make a declaration every Spring (“this is the year!”), buy extra jars…and eat a lot of berries. Whatever, I got 80% of the way there. I think.

Well, whether you’re a jam maker or jam buyer, this one’s for you! A fresh, light cake that you can eat for breakfast (not that there are any cakes you can’t eat for breakfast), swirled with strawberry jam and bursting with honey sweetness. It’s amazing. Promise.

Strawberry-Swirl Honey Yogurt Cake
(makes one 9×5” loaf cake)

1 cup oat flour*

½ cup flour (gluten-free blend or all purpose)

2 tsp. baking powder

¼ tsp salt

¼ cup honey

¼ cup plain Greek yogurt

½ cup unsweetened almond milk

1 tsp. vanilla extract

1 egg

¼ cup no-sugar strawberry jam

*I make my own oat flour by blending old fashioned oats in my mini-food processor until fine

~Preheat your oven to 375 degrees F and spray a loaf pan with nonstick spray.

~In a medium-sized mixing bowl, combine your oat flour, flour, baking powder and salt.

~In a separate mixing bowl, combine the honey, Greek yogurt, almond milk, vanilla and egg. Mix until fully incorporated.

~Pour the wet ingredients into the dry ingredients and mix until well combined.

~Pour half of the batter into the loaf pan and use a silicone spatula to spread it into an even layer. Drop ½ of your jam, dispersed evenly over the batter (I dropped appx. ½ tsp. of jam at a time). Then, pour the rest of the cake batter in an even layer over the jam. Finally, drop the rest of the jam across the top of the cake. If you want, use a knife to swirl the jam a bit into the batter (I left mine in bigger pools).

~Bake the cake for 40-45 minutes, until a toothpick comes out without cake batter clinging to it. Let the cake cool on a wire rack before turning it out to cool completely. Slice and serve! Enjoy!