Strawberry Discard Cake

Ingredients

• 1 cup Niobrara Grain and Milling All Purpose Flour
• 1 ½ teaspoons baking powder
• ½ teaspoon salt
• 6 tablespoons butter softened
  
• 1 cup honey
• 2 tablespoons granulated sugar 
• 1 egg at room temperature
• ¼ cup plain yogurt at room temperature
• 200 grams (about ¾ cup) sourdough discard, at room temperature
• 1 teaspoon vanilla extract
• 1 pound fresh strawberries, halved
• Confectioner's sugar

Instructions

1. Preheat the oven to 350℉. Prepare a springform pan (or 9-inch round cake pan) with cooking spray, then line the bottom with parchment paper, spraying the top of the parchment paper also. 
2. Combine the flour, baking powder, and salt in a small bowl. Set aside.
3. Combine the butter and 1 cup honey in a mixing bowl. Mix on medium-high speed for 2-3 minutes until pale and fluffy.
4. Add the egg, yogurt, sourdough discard, and vanilla to the butter mixture and mix slowly until smooth and combined. Slowly add the flour mixture and mix until combined.
5. Transfer the batter to the prepared pan, and spread the batter evenly. Press the halved strawberries into the batter, cut side down, as close together as possible.
6. Sprinkle the top of the cake with 2 tablespoons of sugar. Bake for 60 minutes, until the cake is golden brown and a toothpick inserted in the center comes out clean.
7. Let the cake cool for at least 30 minutes, then dust with confectioner's sugar and serve.