I took the camera out to take pictures of figs and got carried away instead with the setting sun through the lamp. But the news is, we have figs! We got a tiny fig tree last year at the Crabtree Farms plant sale and I never imagined it would produce fruit so quickly, but it has. Hoping they stay on the tree long enough to mature. I’m not really even sure that we like figs, but if we don’t, we will learn to like them!
Yesterday I cut all of the dead and dying parts off of the tomatoes after all of the rain caused so much damage and rot. They are still trying to produce, so I threw some fertilizer on and will hope for the best. The beans and squash are doing great, and I think I have enough basil to make pesto for an army.
I saw the recipe last week and was waiting for an excuse to make this delicious strawberry cake. I bought a cute green bundt pan at Target and set out to try my first ever bundt cake. I was a little intimidated since I kept hearing about problems with the cake sticking. Mine only stuck in one small spot, and I covered up the boo boo with icing. More icing is always a good thing as far as I am concerned. Here is the original recipe that I found on a blog on Pinterest. They didn’t have vanilla Greek yogurt at the store, so I used plain and added a teaspoon of vanilla. I also got to use my cute little grater to zest the lemon, and my grandmother’s depression glass juicer to obtain the lemon juice.
Fresh Strawberry Yogurt Cake
recipe from A Spicy Perspective
1 cup (2 sticks) butter, softened
2 cups sugar
3 Tb. lemon juice, divided
Zest of 1 lemon
2 ½ cups all-purpose flour, divided
½ tsp. baking soda
½ tsp. salt
8 oz. plain or vanilla, Greek yogurt
12 oz. fresh strawberries, diced
1 cup powdered sugar
Preheat oven to 325. Grease and flour a 10 inch Bundt pan (10-15 cup pan.) Sift together the 2 ¼ cups of flour, baking soda and salt. Mix in the lemon zest and set aside.
With an electric mixer, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in 1 Tb. lemon juice. Alternate beating in the flour mixture and the yogurt, mixing just until incorporated.
Toss the strawberries with the remaining ¼ cup of flour. Gently mix them into the batter.
Pour the batter into the Bundt pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow to cool at least 20 minutes in the pan, then turn out onto a wire rack and cool completely. Once cooled whisk together the remaining 2 Tb. of lemon juice and the powdered sugar. Drizzle over the top of the cake.
It has rained all week and the tomato plants are turning yellow and spotted. I doubt they will make much of a recovery, so I guess the raccoons will have to forage elsewhere. The flood watches and warnings crawl across the television screen every night. People have been cranky and the birds have been soggy. We finally got a short reprieve from the rain this evening and the birds flocked to the feeder, obviously happy to be dry for a few minutes. It was a real show for a while, and all I had available was the point and shoot camera, but I shot what I could. As I type, I can hear the rain coming down…..again.