Red Berry Yogurt Bundt Cake
A deliciou, from scatch berry bundt cake featuring fresh red berries and a chocolate cream cheese frosting.
Ingredients
- 2 1/4 cups all-purpose unbleached flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- zest of 1 lemon
- 1 cup butter softened
- 3/4 cup sugar I used organic raw sugar
- 3 eggs
- 2 tablespoons lemon juice
- 1 cup Organic Nancy's Whole Milk plain yogurt
- 2 cups fresh red berries - strawberries raspberries, currants if you can find them
- 3 tablespoons unbleached flour
- Chocolate Cream Cheese Frosting
- 4 oz Nancy's Organic Cultured Cream Cheese softened
- 1/3 cup cocoa powder
- 1 cup powdered sugar
- 3 tablespoons milk or whipping cream
Instructions
To make the cake
- Preheat oven to 325 and grease and flour a bundt pan.
- Mix the flour, baking soda, salt, and lemon zest together in a large bowl.
- With a stand mixer, cream butter and sugar until it's nice and fluffy. Add the eggs and lemon juice and mix well.
- Gently mix in yogurt.
- Mix the berries with flour so they won't bleed all over your cake and gently fold them into the batter.
- Pour into a prepared bundt pan and bake at 325 for 50-55 minutes, or until a toothpick comes out clean.
- Cool cake in the pan for at least 15 minutes. Then run a knife all along the edges and invert the bundt pan to release the cake.
To make the frosting
- Beat cream cheese until fluffy, then add cocoa powder and powdered sugar. Add in milk or whipping cream until you reach the desired consistency.
- Drizzle over the completely cooled cake. Enjoy!
- Keep this cake refrigerated.
Nutrition
Serving: 1/12th | Calories: 321kcal | Carbohydrates: 38g | Protein: 5g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 6g | Cholesterol: 79mg | Sodium: 256mg | Fiber: 2g | Sugar: 27g