Yogurt Bundt Cake

Name: Yogurt Bundt Cake
Yield: Makes 8 to 10 servings
Ingredients: 1½ cups (300 grams) granulated sugar; 2 ounces (⅓ cup) unblanched almonds; 1 teaspoon baking soda; 1 tablespoon seedless raspberry jam; 2 teaspoons lemon zest (1 lemon); 1½ teaspoons baking powder; ¼ teaspoon salt; 8 ounces (2 sticks) unsalted butter, room temperature; 1 tablespoon water; 2½ cups (250 grams) sifted cake flour; 4 large eggs, room temperature; 8 ounces (¾ cup) unflavored yogurt, room temperature; 8 whole blanched almonds; ½ cup (50 grams) unsifted powdered sugar

Preparation info

Makes
8 to 10
servings

Difficulty
Easy

Appears in

The Simple Art of Perfect Baking

By Flo Braker

Published 1984

About

If you’re not already a yogurt lover, you will be instantly converted after tasting this adaptation of Bert Greene’s cake. The yogurt is a refreshing alternative to the usual addition of sour cream or buttermilk.

Ingredients

2½ cups (250 grams) sifted cake flour
1½ teaspoons baking powder

Cake
Dessert
Vegetarian
Baking

Method

Baking Preparations

Position rack in lower third of oven; preheat oven to 350 degrees.

Using a paper towel, generously grease the bottom and sides of the pan with solid shortening. Dust generously with all-purpose flour, shake to coat, and tap out the excess.