Crabapple Yogurt Bundt Cake

Serving Size: 10
Prep Time:
Total Time:

This cake is moist, perfectly sweet with a slight tang and down right delicious. For me, a cake is delicious when you don’t need to add anything else. I did add the powdered sugar and fresh raspberries, but you don’t need it at all. Enjoy this cake with your morning coffee or a tall glass of milk and you are set.


  • 1 cup (2 sticks) unsalted butter, softened
  • 1 tsp salt
  • 2 tsp baking powder
  • 2 cup all-purpose flour
  • 0.25 cup Greek yogurt (I used honey flavored greek yogurt) + more if needed*
  • 0.5 cup crabapple jam
  • 1 tsp pure vanilla extract
  • 3 large eggs
  • 0.75 cup granulated sugar
  • powdered sugar for dusting


  1. Preheat oven to 350° F. Using non-stick baking spray or butter, generously grease your Bundt pan and set aside.
  2. Using an electric stand mixer fitted with the paddle attachment, cream the butter and sugar together for about 3-4 minutes until light and fluffy. Add the eggs, one at a time, waiting until each is fully incorporated. Add the vanilla extract, crabapple jam and Greek yogurt and mix until well combined.
  3. In a separate bowl, mix together the flour, baking powder, and salt. While, your mixer is on low, add your flour mixture slowly into the wet ingredients until fully combined. *If your cake batter looks too thick, you can add another tablespoon or so of yogurt. The batter should be slightly loose but not runny and not too thick.
  4. Bake for 60 minutes or until a tester inserted into the cake comes out clean.
  5. Allow the cake to cool in the pan for about 15-20 minutes before inverting onto a wire rack or serving plate to cool.
  6. When completely cooled, dust with powdered sugar and serve.

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