If you want a simple, cloud-like cake, this yogurt bundt cake with caramel chocolate chips is the perfect choice. Soft, fragrant and enriched with caramel chocolate chips and a delicious salted caramel topping. It’s ideal for breakfast, snack or a last-minute dessert and the preparation is very easy if you use air fryer baking, but if you prefer you can also use a conventional oven.

For perfect cakes, the pan is essential — this is my favorite (click the link)
– For this bundt cake choose an 8-inch pan diameter: make sure it fits in your air fryer basket.
– Prefer materials that conduct heat well: aluminum is perfect, or non-stick pans.
– Make sure there is space for air to circulate around the pan; avoid pans that are too tall or that touch the air fryer basket walls.

Cuisine: Italian

Ingredients

1 2/3 cups all-purpose flour
1/2 cup granulated sugar
3/4 cup + 1 tbsp (about 6.5 oz) plain natural yogurt
1/4 cup sunflower oil
2 eggs (medium)
1 3/4 tsp baking powder
1/4 tsp baking soda (the little trick)
fine salt
1 packet vanillin powder (or vanilla extract)
1/3 cup (about 1.8 oz) caramel chocolate chips
to taste salted butter caramel topping

Steps

1 – In a large bowl whisk the eggs with the sugar, add the yogurt, sunflower oil, a pinch of salt and the vanillin powder (or a capful of liquid vanilla extract) mixing well.
2 – Fold in the sifted flour with the baking powder, the pinch of baking soda (the trick for extraordinary rising) and mix well until you obtain a smooth, homogeneous batter.
3 – Pour the batter into a slightly buttered and floured 8-inch bundt pan.
4 – Sprinkle the surface with the caramel chocolate chips and the salted butter caramel topping.
Place the pan in the basket of the preheated air fryer and bake at 320°F for 25 minutes.
Do the toothpick test before removing. If necessary, continue baking for another 5 minutes.
Place the pan in a preheated oven and bake at 356°F for about 35-40 minutes.