I can’t believe we are actually in our new house now in Wisconsin. These past few months have been a blur and now it’s time to unpack, get settled, get acclimated and meet some new neighbors!
I stayed at my sister’s place in Minneapolis for a week before the big move here and while I was there, I made this bundt cake. The theme for 
They were all delicious but I was drawn to the Crabapple so I went with this jam as my star ingredient. I love how the crabapple jam gives the cake a little pink color.
I LOVED this cake. It was moist, perfectly sweet with a very slight tang and was just down right delicious. For me, a cake is delicious when you don’t need to add anything else. I did add the powdered sugar and fresh raspberries for the photos but you don’t need it at all. Enjoy this cake with your morning coffee or a tall glass of milk and you are set.
I hope you enjoy!
Crabapple Yogurt Bundt Cake
Ingredients
- 1 cup 2 sticks unsalted butter, softened
- 3/4 cup granulated sugar
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 1/2 cup crabapple jam
- heaping 1/4 cup greek yogurt I used honey flavored greek yogurt + more if needed*
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- Powdered sugar for dusting
Instructions
- Preheat oven to 350° F. Using non-stick baking spray or butter, generously grease your Bundt pan and set aside.
- Using an electric stand mixer fitted with the paddle attachment, cream the butter and sugar together for about 3-4 minutes until light and fluffy. Add the eggs, one at a time, waiting until each is fully incorporated. Add the vanilla extract, crabapple jam and greek yogurt and mix until well combined.
- In a separate bowl, mix together the flour, baking powder, and salt. While, your mixer is on low, add your flour mixture slowly into the wet ingredients until fully combined. *If your cake batter looks too thick, you can add another tablespoon or so of yogurt. The batter should be slightly loose but not runny and not too thick.
- Bake for 60 minutes or until a tester inserted into the cake comes out clean.
- Allow the cake to cool in the pan for about 15-20 minutes before inverting onto a wire rack or serving plate to cool.
- When completely cooled, dust with powdered sugar and serve.
BUNDT-A-MONTH
It’s Jammy November! Bake us a bundt using your favorite jam. You have to check out all of the wonderful and jammy bundt cakes below. I hope you enjoy!
Aloha Cake by Veronica at My Catholic Kitchen
Blueberry and Lemon Bundt by Holly at a A Baker’s House
Butter and Jam Bundt by Anne at From My Sweet Heart
Cranberry Pear Pumpkin Cake by Kate at Food Babbles
Crabapple Yogurt Bundt Cake by Alice at Hip Foodie Mom
Cream Cheese Black Cherry Bundt Cake by Anuradha at Baker Street
Cream Cheese Pound Cake with Blueberry Jam by Sandra at The Sweet Sensations
Guava Cream Cheese Bundt Cakeby Kathya at Basic N Delicious
Peachy Keen Spice Cake by Kim at Ninja Baking
Raspberry Jam Bundt with Peanut Butter Glaze by Lora at Cake Duchess
Spiced Bundt Cake with Berry Jam & Cream Cheese Swirl by Heather at Hezzi D’s Books and Cooks
Sticky Toffee Bundt Cake with Cranberry Jelly Glaze by Felice at All That’s Left are the Crumbs
Sticky Fig Bundt by Anita at Hungry Couple NYC
Strawberry Jam Glazed Spiced Pound Cake with Buttermilk and Orange by Laura at The Spiced Life
Strawberry Lemon Bundt with Strawberry Jam Glaze by Stacy at Food Lust People Love
Triple Blackberry Bundt by Tara at Noshing with the Nolands
Here’s how you can be a part of #BundtaMonth:
• Simple rule: Bake us a bundt using your favorite jam
• Post it before November 30, 2013
• Use the #BundtaMonth hashtag in your title. (For ex: title could read – #BundtaMonth: Raspberry Jam Bundt with Peanut Butter Glaze)
• Add your entry to the Linky tool below
• Link back to our announcement posts
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