It is very rarely I repeat my bakes. If I do it, then those are that have made me go really weak on my knees. A few of them I have baked often are this carrot cake and the cardamom coffee marble cake. Some cakes that I have baked and loved have never made it to the blog, since they disappeared faster than I expected or I was really not in a mood to click them. 😀
This is one cake I have lost count of how many times I have baked, after seeing this recipe. Marble cake is something that many love since it is a nice balance of vanilla and chocolate flavors. The only marble style cake that is on the blog is this lovely Zebra cake, which I am planning to bake one to send to my cousins back home when my parents travel back, InShaAllah…. Meanwhile, sharing this one that I have baked so many times on varied occasions and finally when I got a chance to bake for ourselves as the yogurt tub stared into my face waiting to expire – in fact, I was at fault: I had totally forgotten about it! – I had to salvage half of it to click for the blog and share it. 😉 Even then, I had to shoo away the tiny hands that was threatening to pick up one piece, despite having kept her on the side with a big piece of the cake itself! 🙂 The yogurt gives a slight tangy taste to the cake, which I feel is the highlight, so if you really don’t love the tangy sweet flavor, then maybe it may not be your cake! 🙂
Posted on this day:
2014: Rose Milk Pudding
2015: Banana Cinnamon Muffins
Marble Yogurt Bundt Cake
- 3 eggs at room temperature
- 1 cup sugar
- 1/2 cup oil
- 1 1/2 cup yogurt
- 2 1/2 cups all purpose flour
- 1 1/2 tsp baking powder
- 1 tsp vanilla essence
- 2 tbsp cocoa powder
- Preheat the oven to 180 degrees. Grease and flour a large bundt pan (12 cup).
- Beat the eggs and sugar till creamy.
- Add the oil and yogurt and beat till combined.
- Sift in the flour and baking powder and mix with a whisk till no lumps.
- Add the vanilla and mix finally.
- Pour 3/4 of the batter into the prepared pan.
- Into the remaining batter, fold in the cocoa powder.
- Drop spoonfuls on the top and swirl with a fork.
- Bake for 45 minutes till done. Cool in pan for 15 minutes and then flip onto to cooling rack. Cool completely.