Raspberry Jam & Peach Yoghurt Weeknight Bundt

Raspberry Jam & Peach Yoghurt Weeknight Bundt - Candy Coated Culinista

Raspberry Jam & Peach Yoghurt Weeknight Bundt – Candy Coated Culinista

You’ve just got home from work and you have guests coming over in an hour and a half; what can I prepare that is fast and tasty and fool proof under this time crunch and on the fly with whatever is in the pantry? Well this raspberry jam and peach yoghurt cake fit the bill. I was a little worried as I didn’t have a solidified recipe; but I let my instincts kick in and carried on.

Yield/Serving: 4-6
Prep Time: 5 – 10 min.
Cook Time: 1 hour
Difficulty level is: Easy

• 1 cup self-rising flour
• 2 tbsp granulated sugar
• 1 tsp baking powder
• 1 tsp cinnamon
• 1/3 cup butter, cold and diced
• 1 egg
• 1/3 cup peach yoghurt
• 1/2 cup milk
• ½ cup raspberry jam
• ¼ cup confectioners’ sugar
• 2 tbsp water

1. Preheat oven to 320°F and spray pan with non-stick spray.
2. Sieve flour, sugar, baking powder and cinnamon in a mixing bowl.
3. Using your hands mix the cold butter into the flour mixture with your fingertips until the mixture has the consistency of breadcrumbs.
4. In separate bowl whisk together yoghurt, milk, egg and then pour the mixture into the flour and combine using fork until it becomes a dough.
5. Add two-thirds of the raspberry jam into the dough and incorporate; but don’t overwork.
6. Pour dough into a bundt pan and bake for one hour, or until golden brown on top.
7. In a medium size bowl whisk together the confectioners’ sugar add water and drizzle over top of cake.

Please Enjoy

My thoughts
Reviews were “this is a surprisingly moist cake” and I couldn’t agree more. I was a little worried with the hour cook time I would have no time to redo or make a new dessert before my guests arrived; but I pulled it off and sent the leftovers home with them.

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