Seven jars yogurt bundt cake. A soft and delicious bundt cake, simple and quick to prepare. Perfect for breakfast and snack time.
The seven jars yogurt bundt cake is soft and delicate. It’s very simple to prepare and perfect to enjoy at any time of the day.
The preparation is very simple, and few ingredients are required.
To measure the ingredients you won’t need a scale, just use the yogurt jar. (I used a 125 g yogurt jar).
On the surface of the bundt cake to make it even more delicious, I added some almond cream, but you can replace it with Nutella or leave it plain.
For the yogurt, I used pistachio yogurt, but you can use any flavor you like.
But let’s see how to prepare the seven jars yogurt bundt cake.
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- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 5 Minutes
- Portions: 10/12 slices
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 3 eggs
- 1 jar yogurt (I used pistachio)
- 2 jars sugar
- 1 jar sunflower seed oil
- 3 jars all-purpose flour
- 1 packet baking powder
Tools
- 1 Bowl
- 1 Mixer
- 1 Bundt cake pan
How to prepare the seven jars yogurt bundt cake
In a bowl, place the eggs, yogurt, and sugar. Mix with the electric mixer until you get a light and fluffy mixture.
Add one jar of oil and mix.
Add the flour and baking powder. Mix well, making sure not to create lumps.
Pour the obtained mixture into a 9.5-inch bundt cake pan previously buttered and floured. My pan doesn’t need to be buttered or floured. If you want to take a look, click here.
Before baking, I added some teaspoons of almond cream on the surface of the cake. You can also add pistachio cream or Nutella. If you prefer, you can leave it plain.
Bake in a preheated oven, static at 350°F, and let it cook for about 35/40 minutes. Please check cooking times based on your oven using the toothpick test.
Remove from oven, let cool slightly, and if desired, sprinkle with powdered sugar.
Enjoy.
