Strawberry Yoghurt Bundt Cakes: A Heartfelt Delight
Introduction
Welcome to a world of baking joy with these delightful Strawberry Yoghurt Bundt Cakes! Infused with the fresh taste of strawberries and a creamy touch of yoghurt, these mini cakes are a true treat for your senses. Imagine the aroma filling your kitchen—it’s enough to make anyone smile. If you’re intrigued, subscribe to get this recipe delivered right to your inbox!
Why You’ll Love This Recipe
These Strawberry Yoghurt Bundt Cakes are more than just a delight; they’re a testament to the happiness found in homemade treats. With their moist texture and sweet strawberry aroma, they’re perfect for any occasion. The recipe is straightforward, making it ideal for both novice and experienced bakers. Plus, the incorporation of Greek yoghurt adds a subtle tang and a creamy texture that enhances the cake’s richness.
Ingredients
– 1 1/2 cups all-purpose flour
– 1 tsp baking powder
– 1/2 tsp baking soda
– 1/4 tsp salt
– 1/2 cup unsalted butter, softened
– 3/4 cup granulated sugar
– 2 large eggs
– 1 tsp vanilla extract
– 1 cup Greek yoghurt (plain or strawberry-flavored)
– 1 cup fresh strawberries, diced
– 1/4 cup strawberry jam (optional, for glazing)
– Powdered sugar (optional, for dusting)
Necessary Tools
– Mini bundt cake pan
– Medium and large mixing bowls
– Whisk
– Electric mixer
– Spatula
– Wire rack
Ingredient Swaps and Additions
Looking to add your own twist? You can swap the Greek yoghurt for sour cream if you prefer, or try adding some lemon zest for a citrus zing. For a chocolaty touch, toss in some white chocolate chips. Go wild with creativity; this recipe welcomes it!
Step-by-Step Instructions
1. Preheat your oven to 350°F (175°C). Grease and flour a mini bundt cake pan.
2. In a medium bowl, whisk the flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, cream the butter and sugar until light and fluffy. Add in eggs one at a time, beating well, followed by vanilla extract.
4. Gradually mix in the dry ingredients with yoghurt, beginning and ending with the dry ingredients, until just combined.
5. Gently fold in diced strawberries.
6. Spoon the batter into the bundt pan, filling each well about 3/4 full.
7. Bake for 20-25 minutes or until a toothpick inserted comes out clean.
8. Cool in the pan for 10 minutes, then transfer to a wire rack.
9. Optionally, glaze with warmed strawberry jam and dust with powdered sugar before serving.
Serving Suggestions
These mini cakes are delightful on their own or can be paired with a dollop of whipped cream. Serve them alongside a cup of tea or coffee for a perfect afternoon delight.
Pro Tips for Success
Ensure butter is softened for easier mixing, and don’t overmix the batter to maintain the cake’s tender crumb. If using strawberry-flavored yoghurt, you might adjust the sugar amount depending on its sweetness.
Storing and Reheating
Keep any leftover bundt cakes in an airtight container at room temperature for up to three days. To enjoy them warm, reheat in the oven at 300°F (150°C) for about 5 minutes.
FAQ Section
– Can I use frozen strawberries? Fresh is preferred for best texture, but thawed and drained frozen strawberries can work if needed.
– What if I don’t have a mini bundt pan? A muffin tin will suffice, though baking time might slightly vary.
Conclusion
In just 45 minutes, you can relish the simplicity and flavor-packed experience of these Strawberry Yoghurt Bundt Cakes. We invite you to leave reviews, share your creations, or tag us on Pinterest and Instagram. Happy baking!
Nutritional Information
Approximate per serving: Calories: 250, Total Fat: 11g, Saturated Fat: 6g, Cholesterol: 70mg, Sodium: 130mg, Total Carbohydrates: 34g, Dietary Fiber: 1g, Sugars: 18g, Protein: 5g.
Strawberry Yoghurt Bundt Cakes
Ingredients
Method
- Preheat your oven to 350°F (175°C). Grease and flour a mini bundt cake pan.
- In a medium bowl, whisk the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream the butter and sugar until light and fluffy.
- Add in eggs one at a time, beating well, followed by vanilla extract.
- Gradually mix in the dry ingredients with yoghurt, beginning and ending with the dry ingredients, until just combined.
- Gently fold in diced strawberries.
- Spoon the batter into the bundt pan, filling each well about 3/4 full.
- Bake for 20-25 minutes or until a toothpick inserted comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack.
- Optionally, glaze with warmed strawberry jam and dust with powdered sugar before serving.
