The soft bundt cake is a tall, simple and delicious cake perfect for breakfast and snacks, very easy to make. It can be enjoyed plain or filled as you like with crema chantilly, chocolate pastry cream or classic pastry cream and fresh fruit.
I have been making bundt cakes since I was a child and yogurt is one of the ingredients that helps keep it moist for a long time without losing fragrance.
The recipe I suggest is easy to prepare even for those with little kitchen experience; in 15 minutes you will have a creamy, fragrant batter ready to bake.
The bundt cake is flavored with citrus and vanilla, but you can personalize it according to your taste.
Do you prefer butter and don’t want to give it up? You can easily replace the oil with butter; as always, I leave the quantities in the ingredients list.
Try my other recipes:
- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 15 Minutes
- Cooking time: 30 Minutes
- Portions: 8Servings
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 312.81 (Kcal)
- Carbohydrates 48.11 (g) of which sugars 23.75 (g)
- Proteins 5.35 (g)
- Fat 12.12 (g) of which saturated 2.96 (g)of which unsaturated 8.48 (g)
- Fibers 0.53 (g)
- Sodium 33.21 (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 1/2 cups all-purpose flour
- 3/4 cup potato starch
- 3/4 cup + 1 tbsp granulated sugar
- 1/2 cup (125 g jar) plain yogurt (use a 125 g jar (about 1/2 cup) or 100 g milk (about 3.5 oz, ~1/3 cup) or 150 g Greek yogurt (about 5.3 oz, ~2/3 cup))
- 6 tbsp (about 3/8 cup) peanut oil (or 7 tbsp softened butter)
- 3 eggs (medium)
- 1 packet (about 4 tsp) baking powder
- 1 tsp vanilla extract
- 1 tsp grated lemon zest
- 1 tsp grated mandarin zest (or orange)
- 2 tsp butter (for greasing)
- 1 tbsp all-purpose flour (for dusting the pan)
- 2 tbsp coarse sugar (pearl sugar or coarse sugar)
Tools
- 1 Bowl large
- 1 Electric mixer
- 1 Kitchen scale
- 1 Spatula
- 1 Bundt cake pan 9.5 in diameter
Procedure
To obtain a perfect bundt cake the ingredients must be at room temperature.
Crack the eggs into a large bowl, add the sugar and beat everything with an electric mixer until you obtain a light, frothy mixture; it will take about 7-8 minutes.
Add the yogurt, the vanilla and the grated lemon and mandarin zest.
Sift the flour, the potato starch and the baking powder and add them to the mixture, incorporating all the ingredients well.
Finally add the seed oil (or the very soft butter), work the mixture briefly, just long enough to obtain a smooth and homogeneous batter.
Grease and flour the bundt pan, transfer the batter into the pan, sprinkle the surface with the coarse sugar and bake the cake in a preheated conventional oven at 356°F for about 30 minutes. Adjust based on your oven’s power.
Do the toothpick test to check for doneness. If necessary, extend the baking time by a few minutes.
The soft bundt cake is ready: remove it from the oven and let it rest for 10 minutes, then turn it out onto a plate. Let it cool completely and serve.
Tips
Storage
The soft bundt cake keeps at room temperature for 3-4 days in a cake carrier.
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