Honesty talk – how do you think a 1 Kilo tub of stracciatella yoghurt ended up in my fridge? Answer: because it was close to its expiry date and therefore 30% cheaper. I decided to take it home and it proved just perfect for breakfast for two for three days, plus two cakes. This is how you invest on food and find motivation to make the softest stracciatella yoghurt Bundt cake. Twice. One on Wednesday and one on Saturday because you can never get enough of stracciatella yoghurt cake.
The next question from me would be, why bake so often? That week I took home that giant yoghurt tub I had some baking due in order to comply with a Swedish working place ritual that at my workplace is called “Friday fika”. Fika is the coffee pause, always accompanied by a piece of cake, that the Swedes hold very dear. If you would like to know some more you can read my post about fika. At my boyfriend’s workplace, staff fika happens on a Thursday. So on Wednesday I took out the big yoghurt tub and made a stracciatella yoghurt Bundt cake for his colleagues. For my colleagues I went for blueberry tart and chocolate tart that week.
The Thursday fika treat I made for my boyfriend’s co-workers was a real success, it appears. This stracciatella yoghurt Bundt cake is so soft thanks to the yoghurt, and the surprise over a chocolate flake is the crunch you didn’t expect. My boyfriend reported all kinds of enthusiastic feedback from his Thursday fika that on the following Saturday I baked it again because I wanted to have it, too. (And because I still had some stracciatella yoghurt that needed to go kinda fast.)
Stracciatella yoghurt Bundt cake
- 4 eggs (room temperature)
- 230 g sugar
- 1/4 tsp crushed vanilla bean
- 120 ml canola oil
- 190 g stracciatella yoghurt
- 300 g flour
- 16 g baking powder
- 1/4 tsp salt
In a bowl measure the sugar, crack the 4 eggs and add the crushed vanilla bean. Mix for about 5 minutes with a hand mixer at high speed, until the mixture becomes thick and pale yellow. Always mixing, pour in the oil in a thin stream. Stop the mixer, add the yoghurt and then mix to combine. In another bowl combine the flour, baking powder and salt. Give it a stir and pour the flour mixture into the other bowl. At this point start the mixer at low speed and mix until the batter becomes homogeneous and has no lumps of flour. Avoid getting the mixer too fast, and don’t overmix.
Grease a Bundt cake pan with butter and dust it with flour. Pour the batter and bake the cake for 40 minutes in the preheated oven at 180°C. Once baked, wait a few minutes before removing the cake from the cake pan as it may break in the process. So allow it to set and then flip it out.
This cake can be made with any yoghurt, really, but I happened to have stracciatella at hand when I first baked it. For a more intense stracciatella effect on the cake slices some extra chocolate bits need to be added, as those that came with the yoghurt ended up being a bit sparse in the cake.
This stracciatella yoghurt cake is deliciously soft. It can be stored in an airtight container up to 3 days and it will keep its lovely texture and softness. If you take it to your workplace and offer it to your coworkers, expect a much shorter life.