Recipe is adapted from “Beautiful Bundts” cookbook by Julie Anne Hession
This colorful cake will bring to mind visions of yogurt parfaits – layers of creamy yogurt, fresh berries and crunchy vanilla almond granola. Using rich Greek yogurt makes this cake extra moist. A generous 4 cups of mixed berries ensures that there are some in every bite, along with a little crunchy sweetness from granola clusters.
I used my Nordic Ware Bavarian Bundt Pan to create this spectacular cake. I’m a firm believer that the more beautiful a food looks, the better it tastes!
2 1/2 cups cake flour, sifted, divided
2 teaspoons baking powder
1/2 teaspoon salt
2 cups granulated sugar
1 cup unsalted butter, softened
3 large eggs, at room temperature
1/2 teaspoon almond extract
3/4 cup plain whole milk Greek yogurt (*see tip in Notes for alternatives)
1 cup granola
4 cups mixed fresh berries
Confectioners’ sugar (optional for dusting finished cake)
1. In a medium bowl, whisk together 2 1/4 cups flour, baking powder and salt. NOTE: you will hold 1/4 cup of the flour off to the side to be tossed with the berries.
2. In the stand mixer bowl, beat granulated sugar and butter on medium speed for 3 minutes or until light and fluffy. Beat in eggs, one at a time. Add almond extract and beat for 3 minutes.
3. With the mixer on low speed, alternately beat in flour mixture and yogurt, making three additions of flour and two of yogurt, and beating until incorporated. Beat in granola.
4. In another medium bowl, toss berries with the remaining flour. Using a spatula, carefully fold berries into batter (try not to let them break into smaller pieces). Transfer batter to prepared bundt pan and smooth the top.
5. Bake in preheated oven for 45 to 70 minutes or until deep golden brown and a tester in the center comes out clean.
6. Remove from oven and let cool in pan for 15 minutes, then carefully invert it onto a wire rack to cool completely.
7. Wrap the cooled cake tightly in plastic wrap and store in the refrigerator overnight.
8. If desired, dust with confectioners’ sugar before serving.
Use a chunky or clustered granola without too many bells and whistles (fruit and nuts, for example). A simple vanilla-almond or honey granola would work well.
The best berries for this recipe are a mixture of raspberries, blueberries and blackberries. If you’re in a pinch and can’t get blackberries, don’t be afraid to substitute with strawberries. I’ve made it that way, and the results were equally phenomenal!
You can replace the whole-milk Greek yogurt in this recipe with low-fat, but I don’t recommend fat-free. If you can’t find Greek yogurt, you can use plain or vanilla-flavored full-fat yogurt instead. Flavored yogurts usually contain added sugar, so the resulting cake will likely taste sweeter.
When adding in the berries, very gently fold them in to ensure that they don’t break up too much and color the batter (a little bit is expected, so don’t panic if you see a few mangled blueberries). Frozen fruit should not be used as a substitute for fresh.
For best results, wrap the cooled cake tightly in plastic wrap and store in the refrigerator overnight before dusting with confectioners’ sugar.
You can prepare this cake up to 3 days in advance. Store the dusted cake in a cake container in the refrigerator.
- Category: Bundt Cake
- Method: Baking
- Cuisine: Dessert
Keywords: Bundt Cake, Fresh Berries