The sweet morning yogurt and almond bundt cake is a delicate and very soft dessert, ideal to enjoy plain or enriched with creams like hazelnut spread. Super easy to make, thanks to the almond flour it remains soft and moist for days, a delicious cake with a special taste perfect for breakfast or any time of the day.
Greek yogurt, like regular yogurt, has the characteristic of making batters extremely soft and moist. It’s one of my favorite ingredients and I often add it to cakes. You can find many on my blog, including a delicious collection of “yogurt cakes for breakfast”.
If you don’t like seed oil you can use butter. In this case, you’ll need 95 g of butter, and you’ll need to leave it at room temperature until it’s very soft.
Try the other yogurt cakes as well:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 8 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 376.14 (Kcal)
- Carbohydrates 43.34 (g) of which sugars 25.05 (g)
- Proteins 8.43 (g)
- Fat 19.57 (g) of which saturated 2.77 (g)of which unsaturated 8.08 (g)
- Fibers 2.38 (g)
- Sodium 33.63 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 3/5 cups all-purpose flour
- 3/4 cup sugar
- 1 cup almond flour
- 3 eggs (medium)
- 2/3 cup Greek yogurt 2% fat
- 1/3 cup peanut oil
- 1 packet baking powder
- 1 tsp vanilla extract
- 2 tsps lemon zest (grated)
- 2 tbsps butter
- 1 tbsp all-purpose flour
- 2 tbsps sugar sprinkles
- 1 oz flaked almonds
Tools
- 1 Bowl
- 1 Electric Whisk
- 1 Scale
- 1 Grater
- 1 Sieve
- 1 Bundt Cake Pan 9.5 inches in diameter
- 1 Spatula
Method
In a large bowl, beat the eggs (at room temperature) with the sugar until you get a light and frothy mixture.
Add the Greek yogurt, vanilla, and grated lemon zest.
Sift the flour with the baking powder and add them to the eggs. Also add the almond flour, and incorporate all the ingredients well, mixing from bottom to top with a spatula to avoid deflating the mixture.
Add the seed oil (or soft butter) and continue mixing until you get a smooth and homogeneous batter.
Pour the mixture into the buttered and floured pan. Garnish with flaked almonds and sugar sprinkles.
Bake the bundt cake in a preheated static oven at 350°F for about 35 minutes.
Perform the toothpick test to check the cooking. If necessary, extend it by a few minutes, being careful not to overcook it or it will become dry.
If the surface of the cake tends to darken too much, cover it with a sheet of aluminum foil.
The sweet morning yogurt and almond bundt cake is ready. Take it out of the oven, wait ten minutes, and turn it out onto a plate. Let it cool completely and serve.
Tips
Storage
The sweet morning bundt cake can be stored at room temperature for 3/4 days in a cake container.
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