Fig Yogurt Bundt Cake

This moist pound cake is studded with fresh figs. The flavor and texture is similar to a pound cake: buttery, vanilla scented, and just a little dense. Greek yogurt adds a subtle tang.

Fig Yogurt Bundt Cake

About This Recipe

Active time:20 minutes
Total time:1 hour
Special equipment:10 inch springform bundt pan
This recipe appears in: Wake and Bake: Fig Yogurt Bundt Cake


  • 2 cups all purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 13 tablespoons unsalted butter, at room temperature
  • 1 1/3 cup sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1 cup Greek yogurt (2 percent or whole, not skim)
  • 2 cups roughly chopped fresh figs
  • Garnish: whole figs (optional)


  1. 1

    Preheat oven to 350 degrees. Butter and flour a 10 inch springform Bundt pan.

  2. 2

    In a small bowl, whisk together flour, baking soda, and salt.

  3. 3

    In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs, one at a time. Beat in vanilla extract. Beat in yogurt until well combined. Add dry ingredients and stir until just combined. Stir in figs.

  4. 4

    Pour batter into bundt pan and bake until golden and a cake tester comes out clean, 45-50 minutes. Garnish with additional figs if desired.


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