A delicious, moist and tender yogurt bundt cake, with creamy strawberry cheesecake and fresh strawberries baked right into it. So easy, so yummy and perfect for summer.
Ingredients
For the cheesecake:
250g cream cheese, room temperature
100g sugar
2 medium eggs
1 tsp vanilla extract
1 tbsp cornflour (cornstarch)
160g strawberries, pureed
70g strawberries, roughly chopped
For the strawberry layer:
175g fresh strawberries, chopped into halves or quarters
50g sugar
1 tbsp cornflour (cornstarch)
1 tsp vanilla extract
For the cake:
230g unsalted butter, room temperature
350g sugar
4 medium eggs
1 tsp vanilla extract
zest of 1 lemon
280g plain flour (AP)
1/2 tsp bicarb (baking soda)
1/2 tsp salt
225g strawberry yogurt
To serve (optional):
Fresh strawberries
A dusting of icing/confectioners sugar
Instructions
Preheat your oven to 160C/325F. Grease a 10" bundt pan
To make the cheesecake:
Beat the cream cheese and sugar together with a wooden spoon until combined. Beat in the eggs, vanilla and cornflour. Stir in the pureed and chopped strawberries. Set aside.
To make the strawberry layer:
Toss the chopped strawberries, sugar, cornflour and vanilla together. Then spread around the bottom of the bundt pan.
To make the cake layer:
Cream the butter and sugar until pale and fluffy, about three minutes using an electric/stand mixer. Beat in the eggs one at a time until combined, then stir in the vanilla extract and lemon zest.
Combine the flour, salt and bicarb in a bowl.
Alternate adding the yogurt and flour mix, starting and ending with the yogurt in three parts. Gently mix until combined, do not overmix.
Spoon half of the cake batter into the bundt pan and spread out evenly. Pour all of the cheesecake mixture over the top. Spoon the rest of the cake batter on top and spread out.
Bake for 60-70 minutes, until springy to touch and a skewer comes out clean.
Leave to cool in the pan for 1 hour, then turn out onto a wire rack to cool completely.
Dust with icing sugar when ready to serve
Notes
Store in an airtight container in the fridge, allow to come to room temperature before serving.
Recipe by A Tipsy Giraffe at https://www.atipsygiraffe.com/strawberry-cheesecake-upside-bundt-cake/