This recipe creates a “Delightful Strawberry Yogurt Bundt Cake with Creamy Glaze,” a moist and tender Bundt cake generously studded with pieces of fresh strawberries, offering a burst of fruity flavor. The cake is then elegantly adorned with a thick, luscious, and creamy glaze that beautifully drips down its fluted sides. The image prominently features a perfectly baked, golden-brown Bundt cake on a white serving plate, with the vibrant red of the strawberries visible through the cake’s crumb, contrasting appealingly with the smooth, pale yellow glaze. This cake is a perfect dessert for spring and summer gatherings, brunches, or simply as a lovely treat with a cup of coffee or tea. The addition of yogurt in the batter contributes to its tender texture and slight tang, which complements the sweetness of the strawberries and glaze.
Ingredients:
For the Strawberry Yogurt Bundt Cake:
- 2 ½ cups (300g) all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (2 sticks or 226g) unsalted butter, softened
- 1 ¾ cups (350g) granulated sugar
- 3 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 cup (240g) plain full-fat yogurt (Greek or regular, at room temperature)
- 1 ½ cups (approximately 225g) fresh strawberries, hulled and diced into small pieces
For the Creamy Glaze:
- 2 cups (240g) powdered sugar (confectioners’ sugar)
- 3-4 tablespoons milk (whole milk or half-and-half recommended)
- ½ teaspoon vanilla extract (or lemon extract for a tangier glaze)
- 1 tablespoon unsalted butter, melted (optional, for richer glaze)
Equipment:
- 10-12 cup Bundt cake pan
- Large mixing bowls (2)
- Medium mixing bowl
- Electric mixer (stand mixer with paddle attachment or handheld mixer)
- Rubber spatula
- Whisk
- Measuring cups and spoons
- Wire cooling rack
- Small saucepan or microwave-safe bowl (for melting butter for glaze)
Instructions:
Part 1: Prepare the Bundt Cake
- Preheat Oven & Prepare Pan: Preheat your oven to 325°F (160°C). Generously grease and flour your 10-12 cup Bundt cake pan. Ensure every crevice is coated to prevent sticking. Alternatively, use a non-stick baking spray with flour.
- Prepare Strawberries: Gently wash, hull, and dice the fresh strawberries into small, approximately ¼-inch pieces. Blot them dry with a paper towel to remove excess moisture. Toss the diced strawberries with 1 tablespoon of the all-purpose flour from the measured amount. This helps prevent them from sinking to the bottom of the cake.
- Whisk Dry Ingredients: In a medium bowl, whisk together the remaining all-purpose flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, using an electric mixer on medium speed, cream together the softened unsalted butter and granulated sugar for 3-5 minutes until light, fluffy, and pale in color. Scrape down the sides of the bowl as needed.
- Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition until fully incorporated. Beat in the vanilla extract.
- Alternate Dry and Wet: Reduce the mixer speed to low. Gradually add the dry ingredients to the wet ingredients, alternating with the plain yogurt. Begin and end with the dry ingredients. For example: add 1/3 of the flour mixture, mix until just combined, then add 1/2 of the yogurt, mix, then 1/3 of the flour, mix, remaining yogurt, mix, and finally the remaining flour mixture, mixing until just combined. Be careful not to overmix the batter; mix only until no streaks of flour remain. Overmixing can lead to a tough cake.
- Fold in Strawberries: Gently fold in the diced strawberries with a rubber spatula until they are evenly distributed throughout the batter.
- Pour into Pan: Pour the cake batter evenly into the prepared Bundt cake pan. Gently tap the pan on the counter a few times to release any large air bubbles.
Part 2: Bake the Cake
- Bake: Bake for 55-70 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean or with a few moist crumbs attached. The top should be golden brown.
- Cool in Pan: Remove the cake from the oven and let it cool in the Bundt pan on a wire rack for 15-20 minutes. This allows the cake to set and makes it easier to remove without breaking.
- Invert: After 15-20 minutes, carefully invert the cake onto the wire cooling rack to cool completely. Do not apply the glaze until the cake is completely cool, or the glaze will melt and run off.
Part 3: Prepare and Apply the Creamy Glaze
- Prepare Glaze: In a medium mixing bowl, whisk together the powdered sugar, 3 tablespoons of milk, and ½ teaspoon of vanilla extract. If using, melt the 1 tablespoon of unsalted butter and whisk it into the glaze mixture.
- Adjust Consistency: Start with 3 tablespoons of milk and add more, ¼ teaspoon at a time, until you reach your desired consistency. You want a thick, pourable glaze that will coat the back of a spoon and drip slowly down the cake.
- Glaze the Cooled Cake: Once the Bundt cake is completely cool, place the wire rack with the cake over a piece of parchment paper or a baking sheet (to catch excess glaze). Slowly and evenly pour the creamy glaze over the top of the cake, allowing it to drip down the sides and into the center hole. You can use a spoon to guide the glaze if needed.
- Allow Glaze to Set: Let the glazed cake sit for at least 15-30 minutes, or until the glaze has set.
Part 4: Serve
- Transfer to Serving Plate: Carefully transfer the glazed Strawberry Yogurt Bundt Cake to a serving plate.
- Slice and Enjoy: Slice and serve this delightful cake. It’s perfect for dessert, breakfast, or an afternoon treat.
- Storage: Store any leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.