Bundt tins are perfect for lazy bakers and those who do not care to decorate. Make a delicious batter, pour into the tin and bake, turn out and dust with icing sugar. The bundt tin does all the work for you; the cake will look stunning and everyone will be wowed by it and possibly not realise that the secret is all in the tin. It really is better in a bundt.
Ed bought me a beautiful pair of mini bundt tins recently, made by Nordic Ware, the Emperor of bundt tins. My new tins are perfect for baking for two as each holds a 1 egg batter.
Everything You Need To Know
Tips for Baking Bundts
- Grease the tin very well – I am a huge fan of cake release spray – use a brush to get it into all the corners
- Bake at a lower temperature and for longer
- Bundt tins are usually labelled by how many cups they hold, which can be confusing. Calculate how much batter your bundt pan will hold by filling it with water and then pouring it into a cake tin you have baked in before, which will show you how much cake mix you need. I usually think in “egg units”
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Greek Yoghurt Bundt Cake
The perfect bundt for two - moist with from yogurt and uses one egg!
Servings: 2 people
Ingredients
- 85 g Greek yogurt with fruit
- 1 free range egg
- 50 ml sunflower oil
- 75 g caster sugar
- 100 g plain flour
- 1 tsp baking powder
- zest 1/4 lemon
- pinch salt
Instructions
- Place the yoghurt, egg and oil in a bowl and beat with a wooden spoon or spatula until smooth. Fold in the sugar, flour, baking powder, lemon zest and salt.
- Pour into a prepared mini bundt tin and bake at GM3/170C/325F for about 30 – 35 minutes until a cocktail stick inserted into the cake comes out clean and the cake spring back when lightly pressed.
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Nutrition Facts
Greek Yoghurt Bundt Cake
Amount Per Serving
Calories 607
Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 3g19%
Cholesterol 83mg28%
Sodium 50mg2%
Potassium 396mg11%
Carbohydrates 78g26%
Fiber 1g4%
Sugar 39g43%
Protein 12g24%
Vitamin A 120IU2%
Calcium 175mg18%
Iron 2.9mg16%
* Percent Daily Values are based on a 2000 calorie diet.
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Susan
Looks lovely Helen, I think mini bundts are more appealing than the bigger ones, looking a your photo.
Domestic Goddesque
Love a good bundt. I had Chobani yogurts in the US: flavours were a little hit and miss for our liking but I bet they work well in the cake.
Homemade by Fleur
I’m so pleased you posted this Helen. Brought my first bundt tin recently whilst in Berlin and have yet to use it. You tips are helpful, love that non stick spray too, and the recipe souds delightful. I’m thinking of embellishing mine with some sort of chocolate drizzle and sprinkles but equally I see from yours that icing sugar is possibly just as nice. X