Strawberry Moon Cake

Directions

• Dice half of the strawberries and set aside. Halve the rest of the strawberries and put them aside also.
• In a large mixing bowl, beat together egg equivalent with granulated sugar for a few minutes, until thick.
  
• Add yogurt, canola oil and vanilla and beat on low speed until well combined.
  
• In a small bowl, whisk together the flour, baking powder and salt until well incorporated.
• Add flour mixture to the batter 1/3 at a time, letting the flour incorporate with each addition and continue mixing just until well combined. Do not over-mix. 
  
• Pour half of the batter into prepared pan. Top with the diced strawberries.
• then spread remaining batter over the top. Cover the surface with the halved strawberries (cut-side-down), pressing them down just slightly into the batter.
• Bake at 375˚F. Mine took about an hour to cook through but I suggest checking at about 45 minutes. A toothpick inserted into center should come out relatively clean if you don’t poke it right next to a strawberry half, as the fruit will keep the batter quite moist. Let cake rest in pan 15-20 min then remove ring and cool to room temp or until just lightly warm.
  
• Run a knife or thin spatula around cake edges to loosen from pan. Transfer to a cake platter ad cool to room temperature. Dust with powdered sugar and serve.