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 Bundt-a-month this month is JAMMY November. I get to my sister’s house, open her fridge and – to my great surprise- I find like 6 or 7 homemade canned jams that her neighbors had made for her. Raspberry, Crabapple, Rhubarb, and Apple.
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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Lora @cakeduchess says
November 8, 2013 at 7:35 amYou are amazing !I don’t think I could bake for weeks during a move…but I bet it was relaxing to make a delicious bundt. Your bundt shape is gorgeous and I have never tasted crabapple. It does give it a delicate and pretty pink color-love it, Alice!
hipfoodiemom says
November 8, 2013 at 8:49 amhaha, thank you Lora! I really loved this bundt and have this month’s jammy theme to thank for it! 🙂
Holly says
November 8, 2013 at 10:33 amI hope you are getting settled in to your new home. What a move! How nice you could see your sister along the way and perfect that she had that gorgeous Bundt pan. Hope your visits together are frequent!
Tarat says
November 8, 2013 at 4:35 pmHow pretty is that bundt!!! Great with crab apple jam too!!
Gerry @ Foodness Gracious says
November 8, 2013 at 4:56 pmPerfect cake Alice, truly sounds fantastic and is putting me in the mood to start baking!
hipfoodiemom says
November 8, 2013 at 5:12 pmAwh, thanks Gerry! Baking is very therapeutic for me!
Joo says
November 8, 2013 at 4:59 pmTruly a delicious cake, possibly my favorite.
Did you try all the jams?
hipfoodiemom says
November 8, 2013 at 5:13 pmThanks Joo!! Yes, I did . . with toast! They are all tasty! You have talented neighbors and friends! 🙂
The Ninja Baker says
November 8, 2013 at 6:45 pmGorgeous bundt, Alice! The lovely pink hue in the cake motivates me to buy crabapple jam! How wonderful that you got to spend time with your sister before the big move. And how great that she had all those jams for you!
veronica gantley says
November 8, 2013 at 7:04 pmYour bundt cake is a awesome recipe that I know my family will love. So glad you shared
Linda | The Urban Mrs says
November 8, 2013 at 8:56 pmWoohoo! Congrats, Alice. I’m so thrilled that you still bake during the move. We’ll be moving in a month or so and I’ve been planning to shut down my kitchen for a month, lol. I definitely need to learn your tricks and this bundt cake looks super moist. Gulp! I definitely need a slice here.
Paula @ Vintage Kitchen Notes says
November 9, 2013 at 4:19 amHow perfect for all those bits of jam I have everywhere in my fridge. The pattern of this bundt mold is gorgeous Alice! You should’ve made an extra cake to get you through all the unpacking and settling down, lol! I’m so happy you’re finally there. Time to meet the neighbours!
hipfoodiemom says
November 10, 2013 at 7:12 amYes! I was so surprised to find one bundt pan in my sister’s kitchen! 🙂 and actually really loved the mold!
Anne@FromMySweetHeart says
November 10, 2013 at 12:09 amCongrats on your new home, Alice and I hope you are finally getting settled! I can’t believe in the midst of it all, you found time to make this beautiful cake! I’ve never tried crabapple before. But I love the pink hue of this cake and I imagine it to be sweet and tangy! And I couldn’t agree with you more….a good bundt cake needs nothing else! : )
hipfoodiemom says
November 10, 2013 at 7:11 amThank you, Anne!
Stacy says
November 10, 2013 at 11:32 amTalk about hitting pay dirt in the jam department! That crabapple pink is so pretty, Alice. I love that you were able to spend a week with your sister and bake. That must have been a good break from the stresses of moving.
hipfoodiemom says
November 10, 2013 at 11:56 amHi Stacy!
yes, it was really nice. . and I’m so glad my kids were also able to get some play time with their cousins too! 🙂 thank you!
Felice/All That's Left Are The Crumbs says
November 11, 2013 at 5:36 pmWhat a stunning bundt cake! I am glad that you were able to spend time with your sister on the way to your new house. I loved our theme this month and can’t wait to try more jams in my bundt cakes.
Anita at Hungry Couple says
November 12, 2013 at 4:20 pmI’ve never had crabapple jam but it sounds great and the cake looks delicious!
Hezzi-D says
November 12, 2013 at 7:34 pmWOW! Gorgeous Bundt! I love the powdered sugar and the pretty pink internal color.
hipfoodiemom says
November 14, 2013 at 1:46 amThank you so much!!
Kiran @ KiranTarun.com says
November 18, 2013 at 5:09 pmSuch a festive bundt and I love that its made with crabapple jam! YUM 😀
Will Sordon says
May 27, 2019 at 10:29 amGreat recipes.That is such a delicious and Absolutely gorgeous!