Fig Yogurt Bundt Cake
A tender Greek yogurt Bundt cake studded with fresh figs, with a buttery vanilla crumb and golden edges for a simple late-summer dessert.
Prep 20 min · Cook 50 min · Total 1 hr 10 min · Makes 1 10-inch Bundt cake (12 servings)
Ingredients
- 2 cups all purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 13 tablespoons unsalted butter, at room temperature
- 1 1/3 cup sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 1 cup Greek yogurt
- 2 cups roughly chopped fresh figs
- Garnish: whole figs, optional
Directions
- Heat the oven to 350 degrees. Butter and flour a 10 inch springform Bundt pan so the cake has an easy way out later.
- In a small bowl, whisk the flour, baking powder, and salt together. In a large bowl, beat the butter with the sugar until the mixture is pale, light, and fluffy. Add the eggs one at a time, beating after each addition, then mix in the vanilla extract. Beat in the yogurt until everything is smooth and combined. Add the dry ingredients and stir only until the batter comes together, then fold in the figs.
- Transfer the batter to the bundt pan and bake for 45-50 minutes, until the cake is golden and a cake tester comes out clean. Finish with additional figs, if you’d like.