Rich, decadent, buttery. This month for the taste and create challenge, I got paired with Min from Bad Girl's Kitchen. She's got lots of great recipes. This one, for a yogurt bundt cake appealed to me as I recently acquired a bundt pan and had not yet put it to use. The cake turned out delicious, but I neglected to follow the part of the recipe that says "let cake cool for awhile" and as a result, when I flipped it over, this is what happened:
Well, lesson learned! Next time - let cake cool longer. What can I say? I'm not the most patient person ever... Back to the actual cake though, I made it pretty much following the recipe Min gives on her blog. I didn't have any walnuts to put in the streusel, so I increased the brown sugar to a full cup. I loved the way the sugar formed a crisp crust and a beautiful ribbon through the middle of the cake. The yogurt in the batter gave the bundt a moist, rich consistency. I will definitely be making this again, I will just let it firm up a bit before I try and flip it!
Original recipe from Min at Bad Girl's Kitchen
1/2 pound butter (2 sticks), softened
1 cup white sugar
1 heaping cup plain yogurt (I used fat free)
2 teaspoons vanilla
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 cup brown sugar
2 heaping teaspoons cinnamon
Preheat oven to 350 degrees. Mix together butter and sugar. Add eggs, yogurt, and vanilla.
Mix in flour, baking powder and soda. Set aside.
In a small bowl, mix brown sugar and cinnamon. Set aside.
Grease and flour bundt cake pan.
Spread 1/2 of batter in pan and sprinkle with 1/2 of brown sugar mixture.
Cover with remaining batter.
Sprinkle with remaining sugar mixture.
Bake in 350 degree F oven for 40-45 minutes. Let cool for at least ten minutes, then turn out onto serving dish.
Look at that yummy caramelized brown sugar....
This cake didn't last long, cause I ate it!