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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
| Yield: | 10 |
| 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 |
Ingredients
- 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)
Procedures
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1
Preheat oven to 350 degrees. Butter and flour a 10 inch springform Bundt pan.
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2
In a small bowl, whisk together flour, baking soda, and salt.
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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.
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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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