The yogurt and almond bundt cake is a soft and rich pantry cake perfect for any time of the day, great for breakfast and snack.
The recipe is very easy and quick; you’ll only need a bowl and a hand whisk to prepare the batter.
I love cakes with yogurt; it’s an ingredient that gives the batter a unique softness. I often prepare the 7-jar cake or the 5-minute yogurt cake, two very quick versions that are always a hit.
But today 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 softer and stay moist longer.
You can replace the almond flour with hazelnut or walnut flour, add chocolate chips, or garnish the bundt cake with fresh fruit to create delicious variations.
Don’t have almond flour at home? Make it by following my tutorial “how to make almond flour at home”.
Try the other cakes with yogurt:
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 8 People
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 3/4 cups all-purpose flour
- 1 cup almond flour
- 3/4 cup sugar
- 1/2 cup plain yogurt
- 3 eggs (medium)
- 1 packet baking powder
- 1/3 cup peanut oil (or 6 1/2 tbsp of very soft butter)
- Half vial almond flavor
- 1 teaspoon vanilla extract
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- 1 ounce sliced almonds
- 2 tablespoons sugar sprinkles
Tools
- 1 Bowl large
- 1 Hand whisk
- 1 Scale
- 1 Bundt cake pan 9 1/2-inch diameter, use an 8 3/4-inch pan if you want it taller
Method
To prepare the soft yogurt bundt cake, I replaced part of the all-purpose flour with almond flour, a special ingredient that makes cakes very soft; thanks to the fats contained in nuts, your cakes will be much softer and stay moist longer.
In a large bowl, mix the eggs with the sugar, add the yogurt, peanut oil, vanilla, and bitter almond flavor.
Incorporate the almond flour, then add the all-purpose flour, stirring vigorously with the hand whisk, and finally add the sifted baking powder; you should obtain a smooth and homogeneous mixture.
Butter and flour a 9 1/2-inch bundt cake pan. Pour the mixture inside and distribute the sugar sprinkles and sliced almonds on the surface.
Bake the cake in a preheated oven at 350°F for about 35 minutes, always do the toothpick test to check doneness.
If needed, extend the cooking time by a few minutes.If the surface becomes too dark, cover it with a sheet of aluminum foil.
The yogurt and almond bundt cake is ready, remove it from the oven and let it cool for 10 minutes before transferring it to a plate. Let it cool completely and serve.
Tips
Storage
The yogurt and almond bundt cake can be stored at room temperature for 3/4 days, well covered.
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