I have a love-hate relationship with Bundt cakes. I love the look of them and hate that they almost always stick to the theoretically “non-stick” coating of the pan. While watching Martha Bakes I saw her use a paste of softened butter and flour which she brushed into a Bundt pan. It seemed like a good way to get into all the seams so I gave it a try. It worked great!
Yogurt Bundt Cake with Blueberries
Servings: 12-14
Prep time: 15 minutes
Total time: 1 hour 5 minutes (plus time for the cake to cool)
Ingredients:
- 2 cups (270g) flour plus 2 Tbsp. for prepping the pan
- 1 Tbsp. baking powder
- 2 tsp. ground allspice
- 1/8 tsp. kosher salt
- 1 1/2 cups granulated sugar
- 12 tbsp. unsalted butter, softened, divided
- 3 eggs
- 1 cup whole fat plain Greek yogurt
- 1 1/2 tsp. vanilla extract
- 1 pint fresh blueberries
- powdered sugar to finish
Directions:
- Preheat oven to 350°F. Combine 2 tablespoons softened butter and 2 tablespoons flour in a small bowl and stir until thoroughly mixed into a paste. Use a basting or pastry brush to apply the butter-flour paste into the Bundt pan. Make sure to get the paste into all creases, crevices and seams.
- Whisk together flour, baking powder, allspice and salt in a bowl. Set aside.
- In the bowl of a stand mixer the remaining 10 tablespoons of butter with the sugar until pale yellow and fluffy. Add one egg at a time and mix to incorporate before adding the next egg. Add the yogurt and vanilla and, again, mix until incorporated.
- With the mixer at the slowest speed add the dry flour mixture and combine to form the batter. Remove the bowl from the mixer and add the blueberries. Combine using a spatula, being careful to not burst the blueberries (unless you want a purpely-blue cake).
- Transfer the batter to the prepared pan; smooth the top the best you can. Bake for 50 minutes, rotating the pan 180°F halfway through cooking. Probe with a long wooden skewer to make sure the cake is fully cooked. The skewer should come out clean in several places in the cake.
- Move the cake to a cooling rack and ignore it for at least an hour. Invert the cake onto a server plate. Lift the pan, and with luck (and proper pan prep), the cake will slide out without a problem.
- Dust with powdered sugar, slice and serve.
Notes:
It can take 5 minutes or longer, at a fairly high speed, for the butter and sugar to become pale and fluffy. If you only mix these ingredients long enough for them to combine then you will have a much shorter and denser cake.
The basic recipe for this cake was derived from one published in Saveur magazine.
