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
- 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
- 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.
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!
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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