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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 loaf 714g Recipe makes 1 loaf) |
||
| Calories 1922 | ||
| Calories from Fat 761 | (39%) | |
| Amount Per Serving | %DV | |
| Total Fat 84.6g | 130% | |
| Saturated Fat 35.9g | 179% | |
| Monounsaturated Fat 32.6g | ||
| Polyunsaturated Fat 9.9g | ||
| Trans Fat 0.0g | ||
| Cholesterol 351mg | 117% | |
| Sodium 1677mg | 69% | |
| Potassium 1052mg | 30% | |
| Total Carbohydrate 260.1g | 86% | |
| Dietary Fiber 12.6g | 50% | |
| Sugars 150.8g | ||
| Protein 36.9g | 73% | |
Ingredients
- 1 cup flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 6 tablespoons sugar
- 1/4 cup butter, softened
- 1 egg
- 1 teaspoon almond extract
- 1/2 cup plain yogurt
- 1/2 cup slivered almond
- 1 cup strawberry, finely chopped and patted dry
The Glaze
- 1/2 cup confectioners' sugar
- 1/2 teaspoon almond extract
- 1-2 tablespoon milk, as needed
- 1 dash red food coloring (optional)
Directions
1
Preheat oven to 350 degrees F.2
Grease a 7-1/2 x 3-1/2 inch loaf pan (actually, any size works; adjust baking time accordingly).3
In a small bowl combine flour, baking soda and salt.4
In a large bowl, cream together sugar and butter; add egg and almond extract and beat until fluffy.5
Add flour and yogurt alternately to creamed mixture.6
Fold in almonds, then strawberries.7
Turn batter into prepared pan and bake 45 to 50 minutes at 350 degrees F or until toothpick or knife inserted all the way to bottom comes out clean.8
While bread is baking, combine the glaze ingredients.9
Let bread cool in pan.10
While bread is still warm, drizzle with almond glaze.
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Browse similar recipes by category
- Course > Breads > Quick Breads
- Course > Lunch/Snacks > Snacks
- Main Ingredient > Fruit > Nuts
- Main Ingredient > Fruit > Berries > Strawberries
- Preparation > Time to Make > < 4 hours
- Preparation > Equipment > Oven
- Preparation > Number of Servings
- Occasion > Holiday/Event > Non-Religious > Valentines Day
- Occasion > Holiday/Event > Religious > Easter
- Occasion > Seasonal > Spring
- Occasion > Brunch
- Dietary > Kid Pleaser
Featured Reviews for This Recipe
From: nott
On Jun 18, 2009
Zero stars. Mine was a gooey, nasty, uncooked mess. It stuck to a non-stick loaf pan that was sprayed with PAM! The edges that did cook had no strawberry flavor. I wish I had my ingredients, time, money and energy back. I followed the recipe precisely. Don't know what went wrong. I've never had such a disaster. Maybe it was my oven. I don't blame anyone but myself.
From: Jennygal
On Jun 15, 2009
This was very good! I think next time I may use just slightly less strawberries. I used vanilla yogurt as that is what I had, but it was probiotic so I figured it couldn't hurt to add some good for you stuff in there! My company loved it!
From: mianbao
On Apr 9, 2005
Wow! This is yummy. I tried to make this cake once before, with frozen strawberries, and whether that was the problem, or not, it didn't work out. I waited until fresh strawberries were on the market and tried again today. I'm very happy that I didn't give up. It's tender and fragrant with strawberry and almond. Thank you very much for posting this recipe.
From: FlemishMinx
On May 21, 2004
This is a luscious cake/bread. My husband was skeptical when I mentioned the ingredients-- his comment: "Baked strawberries ?" But after one bite, he declared this to be "gorgeous, the best non-chocolate cake" he's ever eaten. I used thinly sliced almonds instead of slivers- it had a nice crunchy texture. Absolute tops, thanks for posting !
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