Super soft yogurt bundt cake in air fryer with small tricks for a perfect result without deflating, a simple cake that makes your day start in the best way, a simple cake that makes your day start in the best way from the moist and soft texture that melts in your mouth like the grandma’s simple all-in-one-bowl bundt cake and with lots of yogurt that’s the secret of its softness.
I have tried several yogurt recipes like the famous yogurt and orange bundt cake all in one bowl or the yogurt, cereals, and lemon loaf cake, but to make the simple yogurt bundt cake that remains soft even after several days, after several attempts, I found the perfect recipe
It is a very simple batter without butter, like my bowl bundt cakes made of eggs, flour, and yogurt ready in a few minutes and, thanks to some small tricks, I created a cake with a moist and soft texture like the yogurt loaf cake. I recommend trying it, and I am sure that with a slice of this delight, you will start your day sweetly. Let’s see what we need to make the super soft yogurt bundt cake in air fryer with small tricks for a perfect result without deflating.
HERE ARE SOME RECIPES I MADE WITH YOGURT, BOTH SWEET AND SAVORY, TRY THEM BECAUSE THEY ARE FANTASTIC.
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 15 Minutes
- Portions: 8 People
- Cooking methods: Air Fryer, Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
Super soft yogurt bundt cake in air fryer with small tricks for a perfect result without deflating, a simple cake that makes your day start in the best way
- 4 eggs (room temperature)
- 6 oz sugar
- 3/4 cup plain yogurt or any type you prefer (room temperature)
- 1/2 cup sunflower oil
- 1 pod vanilla (seeds)
- 1 vial vanilla
- 1 packet baking powder
- vanilla powdered sugar (for dusting)
- 2 1/2 cups all-purpose flour
Tools
HERE’S WHAT WE NEED
- 1 Air Fryer
- 1 Air Fryer Liner
UNDER THE RECIPE, YOU WILL FIND SOME SMALL TIPS FOR A GOOD OUTCOME OF THE BUNDT CAKE
Steps
LET’S PREPARE THE CAKE
Whisk the eggs with the sugar for at least 5 minutes; they should be nice and fluffy. Gradually add the seeds from the pod and the vial. When it has doubled, slowly add the oil and then the yogurt.
Sift the flour with the baking powder and add it to the mixture. Note that the batter should not be too liquid or too thick. Pour it into a mold if you are baking in the oven; butter and flour the mold if using an air fryer, place the parchment paper inside the mold and then pour the batter. In the oven at 350°F for about 35/40 minutes; in the air fryer, cake or oven setting, it cooks in 20 minutes at 320°F. Remove and dust with powdered sugar
TIPS FOR A GOOD OUTCOME
For a good outcome of the recipe, make sure the ingredients are at room temperature, especially the yogurt. You can place it near a heat source or a few seconds in a bain-marie. With room temperature yogurt and eggs not taken from the fridge, you will achieve a nice, tall, and fluffy cake that won’t deflate after baking. NEVER OPEN the oven for the first 30 minutes or until you see the dome forming. The cake is ready only when the toothpick comes out clean and dry. If you use fruit yogurt, I recommend changing the flavoring.
FAQ (Frequently Asked Questions)
CAN I USE FRUIT YOGURT?
Sure, you can use whatever you want, and accordingly, also the flavoring
