Ingredients
3 cups (375g) all-purpose flour
2 and 1/2 teaspoons baking powder
1 and 1/2 teaspoons salt
1 and 1/2 cups (3 sticks; 345g) unsalted butter, softened
1 cup (200g) packed brown sugar
1/2 cup (100g) granulated sugar
5 large eggs
1/2 cup (120g) yogurt
2 teaspoons pure vanilla extract
3/4 cup (180ml) milk
Cinnamon Swirl
3/4 cup (150g) packed light or brown sugar
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground cardamom
Instructions
Preheat the oven to 350°F (177°C) and grease a 10-inch bundt pan.
For the cake: Whisk the flour, baking powder, and salt together in a large bowl. Set aside.
Beat the butter, brown sugar, and granulated sugar together until creamed, about 2 minutes.
Add the eggs, yogurt, and vanilla and beat on medium speed until combined.
The mixture will look curdled; that’s ok– it will come together when you add the dry ingredients.
Pour the dry ingredients into the wet ingredients, add the milk, and beat on medium speed it all until the batter is completely combined.
Mix the swirl ingredients together in a medium bowl.
Pour half of the cake batter evenly into the prepared bundt pan. Sprinkle the swirl ingredients evenly on top– it will be a thick layer of swirl! Cover evenly with remaining cake batter.
Bake for 55-70 minutes or until a toothpick inserted into the cake comes out clean with just a couple lightly moist crumbs.
Once done, remove from the oven and allow to cool for 2 hours inside the pan. Then, invert the slightly cooled bundt cake onto a wire rack or serving dish. Allow to cool completely.
3 cups (375g) all-purpose flour
2 and 1/2 teaspoons baking powder
1 and 1/2 teaspoons salt
1 and 1/2 cups (3 sticks; 345g) unsalted butter, softened
1 cup (200g) packed brown sugar
1/2 cup (100g) granulated sugar
5 large eggs
1/2 cup (120g) yogurt
2 teaspoons pure vanilla extract
3/4 cup (180ml) milk
Cinnamon Swirl
3/4 cup (150g) packed light or brown sugar
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground cardamom
Instructions
Preheat the oven to 350°F (177°C) and grease a 10-inch bundt pan.
For the cake: Whisk the flour, baking powder, and salt together in a large bowl. Set aside.
Beat the butter, brown sugar, and granulated sugar together until creamed, about 2 minutes.
Add the eggs, yogurt, and vanilla and beat on medium speed until combined.
The mixture will look curdled; that’s ok– it will come together when you add the dry ingredients.
Pour the dry ingredients into the wet ingredients, add the milk, and beat on medium speed it all until the batter is completely combined.
Mix the swirl ingredients together in a medium bowl.
Pour half of the cake batter evenly into the prepared bundt pan. Sprinkle the swirl ingredients evenly on top– it will be a thick layer of swirl! Cover evenly with remaining cake batter.
Bake for 55-70 minutes or until a toothpick inserted into the cake comes out clean with just a couple lightly moist crumbs.
Once done, remove from the oven and allow to cool for 2 hours inside the pan. Then, invert the slightly cooled bundt cake onto a wire rack or serving dish. Allow to cool completely.
