Serves 12
For the Streusel:
2 3/4 cups all purpose flour
2 3/4 cups all purpose flour
1 cup packed light brown sugar
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
2 teaspoons ground cardamom
3 teaspoons cinnamon
For the cake:
vegetable oil cooking spray
vegetable oil cooking spray
2 1/2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons ground cinnamon
3 teaspoon ground cardamon
1/2 teaspoon salt
3/4 cup butter (1 1/2 sticks)
1 1/4 cups sugar
3 large eggs
1 1/4 cups low-fat plain yogurt
1 teaspoon pure vanilla extract
1 cup thinly sliced strawberries
1 cup rhubarb (sliced lengthwise and then cut on bias)
1/2 cup sugar
1/2 cup tapioca
Preparation:
1. Pre heat oven to 350. Coat a 10 inch non stick angle food cake pan with cooking spray.
1. Pre heat oven to 350. Coat a 10 inch non stick angle food cake pan with cooking spray.
2. Make the streusel: Whisk the flour, brown sugar, cardamon, and salt in a bowl. Cut in butter with a pastry blender (or fingers) until mixture resembles coarse crumbs. Set aside.
3. Make the cake: Sift the flour, baking powder, baking soda, salt, cinnamon, & cardamom into a medium bowl. Put butter and sugar into the bowl of an electric mixer fitted with a paddle attachment; mix on medium high speed until pale in color. Add eggs one at a time mixing well after each addition. Add flour mixture in two batches alternately with the yogurt. Mix in the yogurt.
4. Mix the sliced strawberries, rhubarb, sugar and tapioca.
5. fold the strawberry mixture into the cake mixture.
6. Spoon half the batter into the prepared pan. Sprinkle with 2 1/2 cups streusel. Top with remaining batter. Squeeze remaining streusel into large and small clumps; sprinkle on top of batter. Bake until golden brown and cake tester inserted in center comes out clean. 50-60 minutes. Transfer to a wire rack; let cool 15 minutes. Remove cake from pan by slightly raising removable center piece; invert onto baking sheet, and re invert onto wire rack to cool completely.
