Yogurt Bundt Cake with Cherry Jam by @cakeofgina_

1h3

10 servings

🍓

120 g

Cherry Jam

🌾

250 g

All-purpose Flour

🌽

50 g

Cornstarch

🥚

3 medium eggs

Eggs

🍬

240 g

Sugar

🫗

120 ml

Seed Oil

🥣

150 g

Greek Yogurt

🥛

200 ml

Milk

🍋

1 lemon

Lemon Zest

🧂

1 g

Salt

🫙

16 g

Baking Powder

Preparation Steps

  1. Step 1/13

    Preheat the oven to 170°C / 340°F and coat the Bundt cake pan with nonstick baking spray.

    🧁nonstick baking spray
    🍰Bundt cake pan

  2. Step 2/13

    Beat the 3 eggs and 240 g granulated sugar until pale, thick, and foamy.

    🥚egg
    🍬granulated sugar
    🥣mixing bowl
    ⚙️electric hand mixer

  3. Step 3/13

    Beat in the 150 g Greek yogurt on low speed until smooth.

    🥣Greek yogurt
    🥣mixing bowl
    ⚙️electric hand mixer

  4. Step 4/13

    Fold in the 200 ml milk and 120 ml vegetable oil until the batter is combined.

    🥛milk
    🫗vegetable oil
    🥣mixing bowl
    🥄rubber spatula
    🥛measuring jug

  5. Step 5/13

    Add the lemon zest and salt to the batter.

    🍋lemon zest
    🧂salt
    🥣mixing bowl
    🥄rubber spatula

  6. Step 6/13

    Sift the 250 g all-purpose flour, 50 g cornstarch, and 16 g baking powder together.

    🌾all-purpose flour
    🌽cornstarch
    🫙baking powder
    🧺fine-mesh sieve
    🥣mixing bowl

  7. Step 7/13

    Fold the sifted dry ingredients into the batter until no dry streaks remain.

    🌾all-purpose flour
    🌽cornstarch
    🫙baking powder
    🥣mixing bowl
    🥄rubber spatula

  8. Step 8/13

    Pour one-third of the batter into the prepared Bundt cake pan.

    🍰Bundt cake pan
    🥣mixing bowl
    🥄rubber spatula

  9. Step 9/13

    Spoon about half of the 120 g cherry jam over the batter without touching the pan edges.

    🍒Emilia-Romagna cherry jam
    🍰Bundt cake pan
    🥄tablespoon

  10. Step 10/13

    Cover the jam with another third of the batter and spoon over the remaining cherry jam.

    🍒Emilia-Romagna cherry jam
    🍰Bundt cake pan
    🥄rubber spatula
    🥄tablespoon

  11. Step 11/13

    Spread the remaining batter over the filling and level the surface.

    🍰Bundt cake pan
    🥄rubber spatula

  12. Step 12/13

    Bake for 40–45 minutes, until a toothpick inserted into the cake comes out clean.

    🍰Bundt cake pan
    ✨toothpick

  13. Step 13/13

    Cool the cake in the pan for 15 minutes, then turn it onto a cooling rack.

    🍰Bundt cake pan
    ✨cooling rack

Composition

Ingredients

Types

Grain product, Starch, Egg, Dairy product, Citrus fruit, Seasoning, Leavening agent

Ingredients

Cherry jam, All-purpose flour, Cornstarch, Eggs, Sugar, Seed oil, Greek yogurt, Milk, Lemon zest, Salt, Baking powder

Allergens

Gluten, Egg, Milk

Dietetics

Dietary regimen

Vegetarian

Calories

430 kcal

Macro nutrients

Protein: 7g, Carbohydrates: 66g, Fat: 16g, Fiber: 1.5g, Sugars: 43g

Nutritional Information

Minerals

Calcium: 120mg, Iron: 1.8mg, Sodium: 220mg

Vitamins

Vitamin A: 55µg, Vitamin C: 2mg

Preparation

Time Information

Preparation

20 minutes

Cooking

43 minutes

Overall

1 hour 3 minutes

Difficulty

Level

Medium (2/4)

Steps

13 steps

Equipments

Utensils

Bundt cake pan, mixing bowl, electric hand mixer, fine-mesh sieve, rubber spatula, measuring jug, tablespoon, toothpick, cooling rack

Appliances

Oven

Type

Type

Type Of Dish

Dessert, Cake, Baked good

Occasions

Breakfast, Brunch, Afternoon tea, Celebration, Snack

Origin

Source

Platform

instagram

Original Creator

@cakeofgina_

Origin

Cuisine

Italian

Geographic

Italy, Emilia Romagna

Various

Aspect

Texture

Soft, Moist, Tender, Fluffy

Flavors

Sweet, Fruity, Cherry, Tangy, Lemony

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 3 days (Store in an airtight cake container in a cool, dry place.), fridge : 7 days (Store in an airtight container and bring to room temperature before serving.), freezer : 90 days (Wrap individual slices tightly, then place in a freezer-safe airtight container.)