If you’re looking for the perfect breakfast that fills the house with a delightful aroma and starts your day on the right foot, you must try my Yogurt and Orange Bundt Cake. It’s a very simple cake, but with an extra touch: using extra virgin olive oil instead of butter makes it light and incredibly aromatic.
The secret to its texture? It’s all in how you beat the eggs and the addition of yogurt, which keeps it moist and soft for days. Let’s prepare it together: you only need a few minutes and a simple jar of yogurt to bring a real delight to the table! If you love bundt cakes, try the Grandma’s breakfast bundt cake, the cloud bundt cake, the milk bundt cake and the cream bundt cake!
Find among all my DESSERTS the one that’s right for you!
Follow my page FACEBOOK HERE for daily cooking inspirations!
OTHER IRRESISTIBLE BUNDT CAKES
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 10 Minutes
- Portions: 8 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the preparation of yogurt and orange bundt cake
- 1 1/4 cups type 1 flour
- 1/3 cup cornstarch
- 2/3 cup sugar
- 1/2 cup plain natural yogurt
- 2 eggs
- 1/3 cup extra virgin olive oil
- 1 orange
- 1 packet baking powder
- 1 pinch salt
Steps for preparing yogurt and orange bundt cake
Start by breaking the eggs into a bowl and add the sugar. Use the electric beaters and work the mixture until it becomes light, thick, and very foamy. Don’t rush: this is your true secret to getting a “cloud” bundt cake!
While gently stirring, slowly pour in the extra virgin olive oil, then add the plain yogurt and the 30 ml of orange juice. To make the cake really special, now add the aromatic touch: the grated orange zest.
Sift the flour together with the cornstarch, baking powder, and a pinch of salt. Add them to the mixture little by little, being careful to mix with bottom-up movements: this will help avoid deflating the air you incorporated earlier.
Take a bundt pan (approximately 8 inches in diameter), butter and flour it carefully. Pour in the batter and before baking, make a trench in the center with a drizzle of oil. Place in a preheated static oven at 350°F. Allow to bake for about 40 minutes. Before removing from the oven, always do the toothpick test: if it comes out dry, your bundt cake is ready! Once cooled, serve it with plenty of powdered sugar.
Tips
The importance of temperature: Make sure the eggs and yogurt are not fridge-cold. At room temperature, the ingredients blend better and the batter rises more easily.
Which oil to use? If you prefer a milder taste, you can use a lightly fruity extra virgin olive oil or replace it with sunflower oil.
Citrus variation: If you like experimenting, try replacing the orange with lemon or mandarin: the result will be just as aromatic!
Variants
Chocolate chips: For a more indulgent version, add 50 g of dark chocolate chips to the batter. Lightly flour them before tossing into the bowl to prevent them from sinking to the bottom.
Jam heart: Before baking, pour half the batter, add a few tablespoons of your favorite jam (bitter orange goes great!) and cover with the rest of the batter.
Orange glaze: Once cooled, you can decorate your soft bundt cake with a quick glaze made by mixing powdered sugar and a few drops of orange juice.
Almonds on top: Before baking, sprinkle the surface with sliced almonds: they will add a crunchy touch that contrasts divinely with the yogurt’s softness.
Storage
Under a glass dome: It’s the best way to keep it moist. It stays perfectly for 3-4 days.
Freezing: You can slice and freeze them individually. It will be very convenient to take one out the night before to have a breakfast as if freshly made the next morning!
Now it’s your turn
I hope this Yogurt and Orange Bundt Cake brings a ray of sunshine to your kitchen! It’s a cake that smells of home and simple things, just the way we like them.
If you make it, take a photo and tag me on social media: I can’t wait to see your soft ‘cloud’ and to hear if you liked it!
And you? What’s your favorite breakfast dessert? Write it below in the comments, I’m always looking for new inspirations for our mornings!
FAQ – MOST FREQUENTLY ASKED QUESTIONS
Can I use Greek yogurt?
Yes, but since it is thicker, you may need to add an extra tablespoon of orange juice or milk to keep the batter fluid.
Why did my bundt cake collapse?
It may be due to opening the oven too early. Always wait at least 30 minutes before checking the bake!
Why use cornstarch?
It helps to make the texture much finer and softer, balancing the coarser structure of type 1 flour. If you don’t have it, you can use potato starch.
Can I replace EVO oil?
If you prefer a totally neutral flavor, you can use sunflower oil, but I recommend trying the extra virgin olive oil for a more authentic and vegetarian result.
