The soft yogurt bundt cake is a perfect pantry cake for any time of the day, great for breakfast and snack.
The recipe is quite easy, you will need a bowl and a whisk to mix the ingredients, and in a few minutes, the dough will be ready for the oven.
I really love yogurt cakes, it is an ingredient that gives the dough a unique softness. I often make the 7-jar cake or the 5-minute yogurt cake, two very quick versions that are always very successful.
Today, however, I added a special ingredient to the batter: almond flour which makes the bundt cake even softer and moister. Thanks to the fats contained in nuts, your cakes will be much softer and will stay soft longer. You can replace almond flour with hazelnut or walnut flour, add chocolate chips, or garnish the bundt cake with fresh fruit for delicious variations.
Don’t have almond flour at home? Make it by following my tutorial “how to make almond flour at home”.
Soft breakfast cakes:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 8 People
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 383.05 (Kcal)
- Carbohydrates 44.06 (g) of which sugars 26.51 (g)
- Proteins 8.29 (g)
- Fat 20.02 (g) of which saturated 2.47 (g)of which unsaturated 8.37 (g)
- Fibers 2.36 (g)
- Sodium 40.59 (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
- 1.6 cups all-purpose flour
- 1 cup almond flour
- 0.9 cups sugar
- 0.5 cup plain natural yogurt
- 3 eggs (medium)
- 1/3 cup peanut oil (or other seed oil or 1/2 cup softened butter)
- 1 teaspoon vanilla extract
- Half vial almond flavor
- 1 tablespoon baking powder
- 1 oz sliced almonds
- 2 tablespoons granulated sugar
Tools
- 1 Bowl
- 1 Hand Whisk
- 1 Bundt Cake Pan 9-inch diameter
- 1 Scale
Procedure
To prepare the soft yogurt bundt cake, I replaced part of the all-purpose flour with almond flour, a special ingredient that makes cakes extremely soft; thanks to the fats contained in nuts, your cakes will be much softer and will remain soft for longer.
In a bowl, mix the eggs with the sugar, add the yogurt, the seed oil, the vanilla, and the bitter almond flavor.
Incorporate the almond flour, then add the flour, mixing vigorously with the hand whisk, and finally, add the sifted baking powder; you need to obtain a smooth and homogeneous mixture.
Butter and flour a 9-inch diameter bundt cake pan. Pour the mixture inside and sprinkle the surface with granulated sugar and sliced almonds.
Bake the cake in a preheated oven at 350°F for about 35 minutes, always perform the toothpick test to check for doneness.
If necessary, extend the baking time for a few minutes.
If the surface becomes too dark, cover it with a sheet of aluminum foil.
The soft yogurt bundt cake is ready, remove it from the oven and let it cool for 10 minutes before transferring it to a plate.
Tips
Storage
The soft yogurt bundt cake keeps well at room temperature for 3/4 days if well covered.
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