Crabapple Yogurt Bundt Cake
Substitute the crabapple jam with your favorite jam or preserves. A strawberry or raspberry jam would work wonderfully with this recipe. Also, this recipe makes a slightly smaller full-sized bundt cake.
Prep Time5 mins
Cook Time1 hr
Total Time1 hr 5 mins
- 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.