The yogurt and strawberry bundt cake is an incredibly soft and light dessert that smells like spring. To make it you only need a bowl and an electric mixer and in a few minutes you’ll have the batter ready for the oven.
The sweet, aromatic and juicy strawberries make the cake very fragrant and it’s hard to resist having a slice. I love strawberries: great on their own, they are perfect for spoon desserts, creams and soft cakes such as strawberry pastry cream, the strawberry cheesecake in a glass or the ricotta and strawberry cake without flour.
To make a great bundt cake use firm, sweet strawberries; we will use some on the surface for decoration and others sliced inside the batter.
The questions I am asked most often when making cakes with high-water-content fruit like strawberries are:
Why do the strawberries sink to the bottom of the cake?
Simply because the batter is too runny or it was deflated during the addition of ingredients.
How can I prevent the strawberries from falling to the bottom of the cake?
You need to make a well-balanced batter that is creamy and thick enough to support the weight of the fruit, or prepare a batter with whipped eggs that is light and airy; either method will help support the fruit.
Before moving on to the method, here are a few more strawberry recipes:
- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 15 Minutes
- Cooking time: 40 Minutes
- Portions: 8 People
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 283.49 (Kcal)
- Carbohydrates 45.09 (g) of which sugars 23.09 (g)
- Proteins 6.19 (g)
- Fat 9.93 (g) of which saturated 2.55 (g)of which unsaturated 6.80 (g)
- Fibers 1.29 (g)
- Sodium 33.10 (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
- 2 1/4 cups all-purpose flour (type 00)
- 3/4 cup + 2 tbsp granulated sugar
- 1/2 cup plain yogurt (1 small yogurt pot)
- 3 eggs (medium (mine weighed 162 g / 5.7 oz))
- 5 tbsp peanut oil
- 1 packet baking powder
- 1 tsp vanilla extract
- 1 tsp grated lemon zest (from half a large natural lemon)
- 2 cups strawberries (firm and sweet (about 300 g))
- 2 tsp butter
- 1 tbsp all-purpose flour
- 2 1/2 tbsp vanilla powdered sugar
Tools
- 1 Bowl large
- 1 Hand mixer
- 1 Bundt pan 8 2/3 in diameter
- 1 Spatula
- 1 Kitchen scale
- 1 Sieve
Method
Wash the strawberries, pat them dry and remove the leaves. Slice 5–6 strawberries into 5 mm slices (about 3/16 in) to use for decorating the cake; slice the remaining strawberries first into 3–4 mm slices (about 1/8 in), then cut those slices in half. Place the prepared strawberries on a plate lined with a paper towel and set aside.
Sift the flour with the baking powder and set aside.
In a large bowl whip the eggs with the sugar until the mixture is pale and fluffy. Using eggs at room temperature is essential for the success of this recipe.
Add the yogurt, lemon zest and vanilla to the mixture, folding gently with a spatula so you don’t deflate it.Fold in half of the flour with the spatula, then add the oil and the remaining flour; it is important to mix gently from the bottom up to avoid deflating the batter. This way you’ll obtain a soft and airy batter that will become very tender once baked.
Add the thinly sliced strawberries and gently mix.
Transfer the batter into the buttered and floured pan and distribute the thicker strawberry slices on the surface.
Bake the bundt cake in a conventional (static) oven preheated to 356°F for about 40–45 minutes. Always do the toothpick test to check doneness and extend the baking time by a few minutes if necessary. For optimal baking I position the pan on the lowest rack of the oven.
The yogurt and strawberry bundt cake is ready: remove it from the oven and let it rest for 10 minutes, then invert it onto a plate. Let it cool completely, dust with powdered sugar and serve.
Tips
The yogurt and strawberry bundt cake can be kept at room temperature for two to three days in a cake carrier.
If the external temperature is high I recommend storing it in the refrigerator and bringing it to room temperature for 30 minutes before serving, or warm the portion you need briefly in the microwave.
*********************
For tips on making the recipes contact me on FACEBOOK and, if you like, follow me on INSTAGRAM
