The morning yogurt bundt cake is soft and delicate, a healthy and wholesome breakfast perfect for the whole family. A simple dessert made with ingredients we usually have in the pantry, ideal when you want a treat without great guilt.
Easy to prepare, it is one of the most beloved breakfast cakes alongside the Paradiso cake and the Margherita cake, two timeless classics. The presence of yogurt makes the cake extremely soft.
The morning bundt cake can also be an excellent base to enrich with chocolate chips, chopped nuts, fresh fruit, jams, or spices to create a different and delicious version each time.
If you are lactose intolerant, you can replace natural yogurt with soy yogurt; it will be even softer.
Also try the other variations:
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 20 Minutes
- Portions: 8 People
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 317.93 (Kcal)
- Carbohydrates 50.60 (g) of which sugars 26.13 (g)
- Proteins 5.70 (g)
- Fat 11.66 (g) of which saturated 2.53 (g)of which unsaturated 8.50 (g)
- Fibers 0.53 (g)
- Sodium 37.74 (mg)
Indicative values for a portion of 90 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 1/2 cups all-purpose flour
- 3/4 cup potato starch
- 3/4 cup sugar
- 1 container plain natural yogurt (1 standard container)
- 3 eggs (medium, mine weighed around 160 g)
- 1/3 cup peanut oil (or other oil of choice or 1/3 cup plus 1 tbsp softened butter)
- 1 packet baking powder
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest (grated)
- 1 teaspoon orange zest (grated)
- 2 tablespoons sugar sprinkles
Tools
- 1 Electric whisk
- 1 Bowl
- 1 Scale
- 1 Spatula
- 1 Bundt cake pan 8.7 inches
- 1 Sieve
Method
Sift the flour, potato starch, and baking powder, and set them aside.
In a large bowl, whisk the eggs with the sugar until you get a light and frothy mixture. Use room temperature eggs, as it’s crucial for the success of the recipe.
Add yogurt, lemon zest, and vanilla to the mixture, gently mixing with the spatula to keep it airy.
Add two-thirds of the flours, incorporating them with the spatula, then add the oil and the remaining flour; it’s important to mix the batter gently from the bottom to the top to avoid deflating it, which will ensure a soft and fluffy batter that will become very soft when baked.Butter and flour a 8.7-inch bundt cake pan, transfer the batter into the mold. Distribute the sugar sprinkles on top.
Bake the cake in a preheated static oven at 356°F for about 35/40 minutes.
Always do the toothpick test to check doneness, and extend or reduce baking time if necessary.The morning yogurt bundt cake is ready, let it cool and serve.
Tips
Storage
The morning yogurt bundt cake can be stored for three days at room temperature in a cake container.
