Strawberry Yogurt Bundt Cake
Strawberry yogurt Bundt cake uses a cooked strawberry puree in both the batter and glaze, giving the fruit a defined role without relying on flavored protein powder. Greek yogurt supports a tender crumb. The recipe makes 12 slices in a 10-cup Bundt pan.
Ingredients
Strawberry puree
- 12 ounces strawberries, hulled and quartered
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice
Cake
- 2 1/2 cups all-purpose flour, spooned and leveled
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 3 large eggs
- 3/4 cup granulated sugar
- 3/4 cup plain Greek yogurt
- 1/2 cup neutral vegetable oil
- 2 teaspoons vanilla extract
- Cooking spray with flour
Glaze
- 3/4 cup powdered sugar
- 2 tablespoons reserved strawberry puree
Equipment
- 10-cup metal Bundt pan
- Small saucepan, blender, two bowls, whisk, spatula, and cooling rack
- Instant-read thermometer
Instructions
- Cook the strawberries, 2 tablespoons sugar, and lemon juice over medium heat for 6 to 8 minutes until softened. Blend carefully until smooth. Measure 2 tablespoons for the glaze; cool the remainder.
- Heat the oven to 350°F. Coat every ridge of the Bundt pan with baking spray containing flour.
- Whisk flour, baking powder, baking soda, and salt. In another bowl whisk eggs, 3/4 cup sugar, yogurt, oil, vanilla, and cooled puree.
- Fold dry ingredients into wet just until combined. Spread the batter evenly in the pan.
- Bake for 42 to 50 minutes, until a skewer comes out without wet batter. Verify the egg-containing cake reaches at least 160°F.
- Cool in the pan for 15 minutes, then invert onto a rack and cool completely.
- Whisk powdered sugar with the reserved puree and spoon over the cooled cake. Cut into 12 slices.
Preparation Notes
Use the stated 10-cup pan so the batter has room to rise. Grease the center tube and narrow ridges thoroughly. Hot puree must cool before mixing with eggs. Blend it with the vent open and a towel over the lid to let steam escape.
Do not glaze a warm cake; heat makes the glaze run off. A skewer may show strawberry color, but it should not carry wet flour batter.
Substitutions
Raspberries can replace strawberries by weight, though seeds remain. Full-fat Greek yogurt can replace nonfat. A smaller Bundt pan is not a direct substitution because overflow and bake time would change.
Slicing and Serving
Use the pan’s molded ridges as a guide when dividing the cake, then adjust to make 12 similar slices. A serrated knife gives cleaner cuts after the glaze has set. If serving the cake for an event, transport it unglazed in a covered carrier and add the glaze at the destination so it does not collect against the container.
Do not add fresh berries to the storage container; released juice can soften the cake surface. Serve additional fruit separately.
Storage
Refrigerate covered at 40°F or below and use within three to four days. Reheat individual unglazed portions to 165°F if desired. Freeze unglazed slices and thaw in the refrigerator.
Programme Note
No points or nutrition figure is included. Calculate exact ingredients and 12 slices if needed.
