Olive Oil and Strawberry Summer Breakfast Cake

How come you can have pancakes for breakfast, but not cake? I think we bring back cake for breakfast. Who is with me?

This guy here is one of my favorites because it's incredibly moist, easy to make, and the fruit can be swapped out based on the season.

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INGREDIENTS:

• 1 1/2 cups whole wheat flour

• 2 teaspoons baking powder

• ½ teaspoon salt

• 1 cup sugar

• 1 teaspoon orange zest

• ¼ cup fresh orange juice

• ¾ cup organic whole milk vanilla yogurt

• 3 eggs

• 1 ½ teaspoons vanilla extract

• seeds from 1 vanilla bean

• ½ cup olive oil

• 5-6 strawberries, cut into quarters

• loaf, cake or bundt pan

• whipped cream with maple syrup and orange zest for serving (optional)

LET’S COOK:

1. Preheat oven to 350 degrees

2. Coat your baking pan with a bit of olive oil, and if you have the time, line the bottom of the pan with parchment paper

3. Place the cut strawberries in the bottom of the pan

4. In a medium bowl combine flour, baking powder and salt and whisk

5. In another medium bowl combine 1 cup sugar and orange zest, use your hands to incorporate the zest into the sugar  

6. Add orange juice, yogurt, eggs and vanilla extract

7. Scrape all the goodness out of the insides of vanilla bean and add that to the party

8. Mix until well combined

9. Gently stir dry ingredients into wet

10. Once the ingredients look fully incorporated add the olive oil and gently fold it in  

11. Pour batter into baking pan and bake for 30-35 minutes

12. Cool for 20 minutes, then invert onto a serving platter for added drama

13. If you’d like this would be a great time to whip up some cream or serve with extra strawberries and powdered sugar

[SERVES 8]

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