Strawberry Yogurt Cake

Egg-free and versatile

I recently made this cake when my sister’s family was visiting. Along with her husband and their four kids, there were suddenly a lot of hungry people in the house! In these situations, bundt cakes are the way to go. They can sit out on the countertop, and anyone can grab a slice for a snack or to enjoy with their coffee. Plus, it can be made in advance and frozen, so there’s no stress leading up to when guests arrive.

My seven-year-old niece Helen was the biggest fan and kept going back for more. She even made sure my sister asked for the recipe!

One of the many reasons I love this easy bundt cake is because of the versatility. Here I made it with strawberry yogurt and served it with fresh strawberries. However, you can feel free to riff on the flavors and get creative. I have tried it with blueberry or even peach, and they were both outstanding. The key is to make sure you purchase a smooth-style yogurt for the best results. Since the yogurt adds so much moisture to the cake, you will notice there aren’t any eggs in this recipe. That’s another bonus if you are ever looking for an egg-free recipe for someone with allergies.

You can also play around with the spices in the cake. I used two teaspoons of ground cinnamon, but I have also used cardamom or ginger. Just be cautious if you are using some stronger spices like nutmeg — in that case, just a pinch will do.