So, you know what else I’m a Nerd about…. Bundt cake pans!
Yes, I know, any baking pan seems an odd thing to get excited over… but let me tell you why Bundt pans are winning the coolness race over your regular square and round pans:
~ This pan does all the work for you to create a gorgeous-looking cake! You don’t need to be an expert cake carver or decorator to have an applause-worthy cake on your hands (and I am definitely not an expert in either of those things!)
~They come in SO many different shapes and sizes! I won’t admit how many different Bundt pans I own, but let’s just say I’m on my way to a Guinness World Record sized collection.
~ That awesome moment when you’re flipping the cake upside-down to remove the pan! There’s nothing like that 5 seconds of complete terror where you don’t know if it’s going to turn out, or if it’s stuck to the pan… or maybe you’ll just send the whole thing crashing to the ground, and you’ll just have to grab a fork – Rachel and Chandler-style – and chow down off the floor. Some people like to hop on a roller coaster for their big adrenaline thrills… I just pull out my trusty Bundt pan.
~Last, but not least: The word Bundt. It’s just the coolest word ever. I’m actually considering naming my first-born Bundt. That would be epic.
Now that you’re on board the Bundt bandwagon – check out this AMAZING Strawberry Yogurt Bundt cake!
This beautiful cake is totally perfect to bring along to a pot-luck, or a big family brunch. In fact, who needs brunch, this cake is breakfast all on it’s own. Fruit and yogurt? That sounds like breakfast to me!
Although this cake is one of my favourite ways to use up a big pile of fresh-picked summertime strawberries, it’s still completely delish in the winter using frozen berries – it just give you a summer-y feeling, even during the worst blizzards of the season.
It’s super easy to throw this one together – and what could be better than a 30-second glaze recipe to finish the whole thing off!
So go and share the Bundt love, my friends.
Talk soon! =0)
~The Baking Nerd
Strawberry Yogurt Bundt Cake
adapted from A Spicy Perspective
- 1 cup butter, softened
- 2 cups sugar
- 3 eggs
- 3 tbsp lemon juice
- 2 1/2 cups flour, divided
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup lemon yogurt
- 2 1/2 cups strawberries, diced (if frozen, do not thaw)
Preheat oven to 325 degrees. Grease and flour a 10 inch Bundt pan, and set aside.
In a large mixing bowl, cream butter and sugar until smooth. Mix in eggs and lemon juice.
In a separate bowl, stir together 2 1/4 cups of flour, baking soda and salt. Alternate adding the flour mixture and yogurt to the butter mixture, beginning and ending with the flour. Mix until just incorporated – do not over-beat.
Toss the strawberries with remaining 1/4 cup flour, until well coated. Fold them gently into the batter.
Pour the batter into the prepared Bundt pan, and bake for 60 mins, or until a toothpick inserted into the center comes out clean.
Remove from oven and cool in pan for 15 minutes. Turn the cake out onto a plate or a wire rack, and cool completely.
- 1 cup icing sugar
- 2-3 tbsp lemon juice
In a small bowl, whisk together sugar and lemon juice. Add additional lemon juice as needed, until mixture is a thin, pour-able consistency, and all sugar lumps are gone.
Pour over completely cooled cake, and watch the magic happen.
Serve, try not fight over the pool of glaze in the middle of the Bundt cake, and enjoy!