The Two-tone Bundt Cake with plain yogurt I present to you today was made last night after dinner because I had strained the Milk Kefir and didn’t know how to use it anymore. Often, I lack recipes with Kefir, so I looked in the pantry and said to myself, let’s try and see how it turns out.
The result was this cake, super soft, delicate, and two-flavored. Half with cocoa, although I could have been more generous with the dose, and half plain. To garnish the cocoa part, I used hazelnut crumbs, while to make the plain part more delicious, I added chocolate chips.
In short, this morning’s breakfast literally satisfied us!
As always, for recipes with kefir, I recommend replacing the dose with plain yogurt. In fact, I chose this title, two-tone bundt cake with plain yogurt, because it’s basically yogurt strained at home.
I hope I’ve provided you with an easy and quick recipe you can use as I did to get a good dessert to enjoy at breakfast or as a snack.
The Bundt Cake with plain yogurt is featured in the Bundt Cake and Bundt Recipes Collection from the blog Le Ricette di Bea, which you can read by clicking here.
- Difficulty: Very easy
- Cost: Very affordable
- Preparation time: 10 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 197.27 (Kcal)
- Carbohydrates 35.13 (g) of which sugars 15.57 (g)
- Proteins 6.37 (g)
- Fat 4.23 (g) of which saturated 1.23 (g)of which unsaturated 1.17 (g)
- Fibers 0.78 (g)
- Sodium 60.49 (mg)
Indicative values for a portion of 40 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 for a Two-tone Bundt Cake with plain yogurt:
The bundt pan is 8.7 inches, and you can purchase it by clicking here
- 1 2/3 cups all-purpose flour
- 1/2 cup plain yogurt
- 1 packet baking powder
- 1/3 cup potato starch
- 2 eggs
- 1/3 cup sweetened cocoa powder
- 2/3 cup sugar
- to taste chocolate chips
- to taste hazelnut crumbs
- to taste powdered sugar
Tools for the Two-tone Bundt Cake
- 1 Bundt Pan
- Electric whisk
- 2 Bowls
- 2 Spatula
- 1 Oven
- 1 Scale
- 1 Bundt pan
Preparation of the Two-tone Bundt Cake with plain yogurt:
The preparation is very quick, so the first thing to do is turn on the oven, in static mode, at 350°F.
Then take a bowl and break the two eggs, add the 1/2 cup of plain yogurt (or the strained Kefir as in my case) and work with the whisks electric for a few minutes, the mixture must become light and frothy.
At this point, add the sugar, the potato starch sifted with the flour, the packet of baking powder, and work everything for a few minutes.
Now divide the mixture into two bowls, one will remain white, which is the base mixture we prepared, in the other bowl we will pour exactly half and add the cocoa powder.
Butter or grease a 8.7-inch bundt pan (if you don’t have one, you can purchase it by clicking here). Get two pieces of sturdy paper to divide the pan into two parts. I used the cardboard box from the pasta, cutting it well with scissors I got two perfect dividers for the pan.
Now pour the two mixtures, if you can simultaneously, I had no one, therefore, one hand one bowl and the other the second. Once the majority of the mixture is poured, I cleaned the bowls with two spatulas.
Now all that’s left is to dust the surface of the two-tone bundt cake to our liking. As I mentioned, I used hazelnut crumbs for the cocoa part and chocolate chips for the white part.
Bake the cake for about 30 minutes, always do the toothpick test before turning off the oven, please.
Allow the cake to cool in the pan for at least two or three hours. Before serving, dust the two-tone bundt cake with powdered sugar.
Enjoy your meal!!!
Storing:
The two-tone bundt cake can be stored in a cake container for up to 4 or 5 days after preparation.
Variations:
There are many variations as you can guess, you can vary the decoration with whatever you like or have had in your pantry for a while: from almond crumbs or flakes, white chocolate chips to sugar sprinkles, pistachios, or simply brown sugar. In short, you have plenty of choices.
Other recipes:
If you intend to purchase the 8.7-inch pan because there are few of you in the family like mine, two people, I’ll also leave you the recipe for the Apple Bundt Cake, super soft and tall, another dessert that will surprise you for its taste and ease of making.
