Without butter or milk, with a crunchy glaze and lots of flavor!
The soft yogurt and almond bundt cake is a simple and delicate dessert, perfect for the whole family’s breakfast and the kids’ snack. It’s made without butter and milk, using seed oil and almond milk: a light yet incredibly soft batter, thanks to the yogurt.
It’s the classic tall and fluffy bundt cake that smells delightful right from the oven. I used plain yogurt for a neutral batter (like in the 7 jar cake), but you can also use fruit yogurt for an extra touch.
What really makes this bundt cake special is the almond glaze, enriched with sugar pearls and whole almonds on top: a crunchy crust that wins everyone over at first bite!
An easy recipe with few ingredients, ideal also as a dessert served with tea or a light cream.
Let’s discover all the steps to prepare it together!
See you soon,
Susy
Here are other recipes you might like:
- Difficulty: Easy
- Cost: Very Cheap
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Portions: 8
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 452.29 (Kcal)
- Carbohydrates 53.50 (g) of which sugars 24.34 (g)
- Proteins 10.84 (g)
- Fat 22.93 (g) of which saturated 3.21 (g)of which unsaturated 11.75 (g)
- Fibers 2.86 (g)
- Sodium 59.76 (mg)
Indicative values for a portion of 130 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 for the Soft Yogurt and Almond Bundt Cake
- 320 g all-purpose flour
- 100 g almond flour
- 150 g sugar
- 3 eggs (large)
- 100 ml peanut oil
- 1 jar plain natural yogurt
- 80 ml almond beverage
- 1 lemon zest (grated)
- 1 packet baking powder
- 1 egg white (about 30 g)
- 1 tablespoon powdered sugar
- 15 g almonds
- to taste almonds (whole)
- to taste sugar pearls
Tools
- Bowl
- Bundt Cake Mold Chiffon Cake
- Food Processor
- Electric Whisk
How to Prepare the Soft Yogurt and Almond Bundt Cake
Start with the crunchy glaze: place the almonds and powdered sugar in the food processor and blend until fine. Add the egg white and mix with a spatula until you get a thick, smooth cream.
Place the bowl in the refrigerator for at least 30 minutes: this way, the glaze thickens and doesn’t sink into the batter during baking.In a bowl, crack the eggs, add the sugar, and beat with the electric whisk until light and fluffy. Add the grated lemon zest, almond beverage, yogurt, and seed oil. Continue whisking at moderate speed.
Add the almond flour, then incorporate the sifted all-purpose flour with the baking powder. Mix well to obtain a smooth, soft batter without lumps.
Pour the batter into a 10-inch chiffon cake mold (a classic bundt pan will also work), then decorate the top with the almond glaze, add a few whole almonds, and a generous sprinkle of sugar pearls.
Bake in a static oven at 350°F for 40-45 minutes. When the surface is golden and it passes the toothpick test, remove it from the oven.Allow the bundt cake to cool completely, then gently unmold and lightly sprinkle with powdered sugar. The aroma is irresistible…
Absolutely a must-try!
Storage and Tips
The bundt cake stays soft for several days, thanks to the presence of yogurt. Store it at room temperature under a cake dome or wrapped in plastic wrap: it stays perfect for 3-4 days.
You can also slice and freeze it. When you want to enjoy it again, just let it thaw at room temperature or warm it in the oven for a few minutes.
If you want to intensify the fragrance, you can add a teaspoon of vanilla or almond extract directly to the batter.
The almond glaze can also be made a day in advance and stored in the fridge: it will be even more stable.
For a more golden and crunchy surface, add an extra sprinkle of sugar pearls just before baking.
Always use the non-greased chiffon cake mold if you have one: it helps the batter rise higher!
FAQs
Can I use only all-purpose flour?
Yes, if you don’t have almond flour, you can use only all-purpose flour. It will still be soft but with a less intense flavor.
Can it be baked in a different mold?
Of course! A classic bundt pan or a loaf pan will work, but watch the timing: it might need a few extra minutes.
