Strawberry and Chocolate Greek Yogurt Bundt Cake
Author: Miriam Pascal, OvertimeCook.com
Recipe type: Dessert
Serves: 1 bundt cake
Ingredients
- ½ cup oil
- 1 ½ cups sugar
- 5 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 containers (5.3 ounces) Norman’s Greek Creamy Blends Summer Strawberry Yogurt
- ½ cup cocoa powder
- 2 cups flour
- ½ cup strawberry jam
Glaze:
- 1 cup powdered sugar
- 2 Tablespoons strawberry jam
- 2-3 Tablespoons warm water
Instructions
- Preheat oven to 350. Grease and flour a standard bundt pan and set aside.
- In the bowl of an electric mixer on medium speed, beat together oil, sugar and eggs until combined and creamy.
- Add vanilla, baking powder, baking soda and salt. Beat until combined. Add yogurt and beat until creamy.
- Turn mixer speed to low. Add cocoa powder and flour. Beat until just combined.
- Pour half of the batter into prepared baking pan. Spread jam over the batter, then pour the remaining batter over it.
- Bake for 45-50 minutes, until a knife inserted into the center comes out clean.
Prepare the glaze:
Add all ingredients to a small bowl. Whisk to combine. Drizzle over completely cooled cake.
Plan Ahead:
This cake freezes well in an airtight container or bag.
Note:
To make the jam easier to spread, run warm water over it for a few minutes before using.