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Yogurt Bundt Cake

yogurtbundtcakeA perfectly balanced Bundt cake is like a blank canvas. The yogurt makes the cake bake up like a pudding cake ~ very moist. The top comes out with just a hint of crunch. There is no need for any icing or even confectioners’ sugar on this one. It stands alone on it's own just fine.

2 cups all-purpose flour, unbleached
1 tsp. baking powder
1 tsp. baking soda
½ tsp. sea salt
½ cup (1 stick) butter, cut into 1” pieces
1 cup Monk Fruit Sweetener with Erythritol (Granular)
3 large eggs
1½ tsp. pure vanilla extract
1⅓ cup plain yogurt

Garnish:
Monk Fruit Sweetener with Erythritol (Powdered)

Preheat the oven to 325°F (165°C/140°C fan, Gas Mark 3). Grease a 10" Bundt pan (12-cup capacity).

Sift the flour, baking powder, baking soda and salt in a bowl. Set aside.

Cream the butter on medium-low speed in the large bowl of an electric mixer. Increase the speed to medium-high and beat until smooth and light in colour, about 1½-2 minutes. Gradually add the sugar and blend in well. Add the eggs, 1 at a time, at 1-minute intervals, scraping the sides of the bowl as necessary. Beat for about 1 minute longer. Blend in the vanilla extract.

Reduce the speed to low. Add the flour mixture, alternating with the yogurt, beginning and ending with the flour mixture. (3 parts flour/2 parts yogurt). Mix only until incorporated after each addition. Scrape the sides of the bowl and mix for 10 seconds longer.

Spoon the batter into the pan, smoothing the surface with the back of a spoon. Bake for 40-50 minutes or until the cake is golden brown on top and it begins to come away from the sides of the pan. A toothpick inserted into the center should come out clean. Cool the cake on a rack for 10-15 minutes. Invert and gently remove the pan to cool completely. Garnish with confectioners' sugar if desired.

Makes 12 servings.

Variations:

  • Cinnamon Pecan: Combine 1 tsp. cinnamon, 1 cup chopped pecans and 3 Tbsp. sugar and fold into prepared batter just before baking.
  • Chocolate Fleck Cake: Fold in ½ cup finely chopped semi-sweet chocolate just before baking.
  • Citrus Cake: Add the zest of one orange and one lemon when creaming the butter.