Impress friends and family with this teatime showstopper. A bundt tin always has a central ‘chimney’ – but the sides can vary from a simple fluted pattern to intricate designs. It is important to prepare the tin properly to prevent the cake from sticking, especially if you have a tin with an intricate design; instructions are given in step 1.
You will need a large bundt tin, approx. 25–28cm/10–11in. The image pictured has added blueberries and lemon zest. See the recipe tips box at the bottom of the page to see flavouring variations.
To prepare the bundt tin, place the tin in the fridge for 5 minutes. Using a pastry brush, brush the inside of the tin with melted butter, making sure you get into all the nooks and crannies. The butter should stick to the sides of the tin. If it runs down the sides it means the tin isn’t cold enough, so pop it back in the fridge for another 5 minutes and try again. Once the inside of the tin is completely and generously coated with butter, sprinkle over the flour. Tap the tin while turning it to coat with a thin, even layer of flour. Rap the tin against a work surface to dislodge any loose flour, then turn it upside down and tap to remove excess flour.
Preheat the oven to 200C/180C Fan/Gas 6.
In a large bowl, beat together the butter and sugar until pale and fluffy in texture. Beat in the eggs, one at a time, then mix in the yoghurt, vanilla and salt. Add the flour and baking powder and mix well.
Scoop the mixture into the prepared bundt tin and gently tap the tin against the work surface to help the batter settle into the tin.
Bake for 40–50 minutes, or until a skewer inserted into the centre of the cake comes out clean. If it looks like it is browning too much before being cooked through, place a sheet of kitchen foil over the top of the tin.
Leave to cool in the tin for 10 minutes. Loosen the edges with a butter knife, then turn the cake out onto a wire rack. Lift away the bundt tin and leave to cool completely.
For lemon and blueberry bundt cake, add the grated zest of 2 lemons to the batter. Stir in 150g/5½oz frozen blueberries. You may need to bake the cake for 5–10 minutes longer. Mix icing sugar and lemon juice to make a thick pourable icing; once the cake is completely cold, drizzle the icing over.
For chocolate bundt cake, replace 40g/1½oz of the flour with 40g/1½oz of cocoa powder. Fold 100g/3½oz dark chocolate chips into the batter.
For cinnamon and pecan bundt cake, use light brown sugar in the batter instead of granulated sugar. Stir 2 teaspoons of ground cinnamon into the batter along with 100g/3½oz roughly chopped pecans.