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5 from 1 vote

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
Course: Dessert
Cuisine: Cake
Servings: 10
Author: Hip Foodie Mom


  • 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.