Yogurt Passionfruit Bundt Cake with Passionfruit icing and a passionfruit soaking syrup - a triple dose of passionfruit in this sunshiny delicious bundt cake.
I took January off from blogging and well now it looks like part of February as well. Four weeks turned into six and I am ok with it. It was a much needed break and I think I might take January off every year. Breaks are good.
I treated myself for Christmas with Nordic Ware's 75th anniversary braided bundt pan. I love the braided look, it bakes up really nicely and cakes slide out super easy after baking. I knew I needed to break it in with a passionfruit bundt cake.
Passionfruit courtesy of the amazing Rincon Tropics. Please check them out when you have a chance and order a box of the most amazing Californian grown produce. The farm overlooks a surf spot I grew up at just south of my home town of Santa Barbara.
Just look at how awesome the braided pattern is. This bundt pan is perfect for any kind of bundt recipe or flavor you like. It is a hefty 12 cup capacity - we like big bundts! ha ha ok I will stop now.
I have many bundt pans from Nordic Ware collected over the years and while I love them all, some don't hold as much batter and some are so intricate it doesn't matter how much butter or flour or baking spray you use, the cakes still stick. But this pan is perfect.
I made this cake 5 times before finally photographing it and it didn't stick once. Its been a tasty 6 weeks with lots of passionfruit cake.
How to keep bundt cakes from sticking:
My trick for getting bundt cakes to release perfectly every time is using a diy cake release. I first saw a contestant on the Great Canadian Bake Off using it and headed straight to google to find out the recipe. I found tons of the exact same recipe.
It is a very easy recipe, you can keep in a jar at room temperature, and brush it on the pan liberally with a pastry brush. No need for extra flour after you have brushed it on.
How to make DIY cake release:
You will need equal parts:
I will use a cup of all purpose flour, add in a cup of softened shortening ( I like using Nutiva) and a cup neutral oil such as avocado or sunflower. Use any oil you like but make sure its a neutral oil. Olive oil wouldn't work here.
Whisk it in a large bowl until smooth, transfer to a jar, such as a mason jar, and keep a lid on it. This will last a long time. You can use any amount of each ingredient as you like as long as they are all equal amounts.
Now let's get back to this gorgeous passionfruit bundt cake.
This cake gets a triple dose of passionfruit in the cake, the soaking syrup and the glaze. Once the cake is baked, it gets cooled for 5 minutes, then you poke holes all over with a skewer and spoon the soaking syrup over the top ( which will be the bottom once inverted).
After the passionfruit soaking syrup is added, the cake cools completely in the bundt pan. Once completely cooled you can either invert it onto a cake plate OR wrap in plastic wrap and keep out on the counter overnight ( as long as your kitchen isn't TOO hot - I wouldn't suggest over 75 Deg f) and then invert the cake the next day to finish it.
Look how perfect the cake is once it is released from the pan. IF you choose to let it sit out overnight, the cake might stick to the pan. Instead of shaking the cake out, heat your oven again to same baking temperature, in this case 325 Deg F (177 C) and bake for 5 minutes.
Let it cool enough to handle ( I still use oven mitts or a towel) and then invert onto a plate. Cool again completely before icing.
The icing for this passionfruit bundt cake is just two ingredients - confectioners or icing sugar and fresh passionfruit. Whisked together then poured over the cake in two layers to create a nice, sweet-tart icing. The cake is great as is, but the icing makes it even better.
What if I can't find fresh passionfruit?
My first suggestions for substitutions are bottled passionfruit juice and or frozen passionfruit pulp. You want to make sure they are 100% juice, nothing else added.
You could also substitute any other citrus juice for the passionfruit, although it wouldn't be a passionfruit cake anymore but still good.
Metric vs Imperial measures when making baked goods:
This passionfruit bundt cake ingredients are weighed in grams and only smaller amounts like vanilla are measured with teaspoons. I love the metric system.
Weighing is the most accurate you can get, and recipes can be ruined by adding too much or too little of an ingredient. Most often people add too much flour with the scoop and level method.
One issue with this is measuring cups aren't all the same size. Even within the same brand. I use 130 grams for one cup of flour.
This may or may not fill a cup sized measuring cup. I test my recipes this way and I will mention cups in the recipe card but know that what I used is grams.
Water is an even measure of one gram equals one milliliter so any liquid measures here, such as the passionfruit juice is weighed in grams.
What ingredients are in passionfruit bundt cake?
Besides the usual flour, sugar, eggs etc. I use yogurt to add flavor and moisture. I love using thick, Greek style yogurt in baked goods. You an also use full fat sour cream in a pinch.
This cake uses fresh passionfruit. Use it if you have available to you. If you don't find fresh you can also use frozen puree, just thaw completely before using.
To remove the seeds from the passionfruit pulp: cut them in half, scoop into a blender. Blend on LOW for just. few seconds to separate the seeds. Any higher or longer will break up the seeds too much. Strain the juice into a measuring cup or jar and discard the seeds.
The cake uses juice as well as the soaking syrup and the icing uses fresh passionfruit juice with the pulp and seeds. I like the way the seeds look and eating them is just fine. You can use just juice for the icing if you like.
A few more notes about this yogurt passionfruit bundt cake before the recipe:
- Use a large bundt pan (12 cups) as this cake will be a little over the top when baking. It will shrink down a little when it is done and that is ok.
- Measure with a food scale. Grams are the most accurate.
- Use fresh passionfruit if you can. About a dozen large will equal around 240 grams or a cup of juice. The cake uses 160 grams (about ⅔ cup) and the syrup uses 60 g ( about ¼ cup). Two are used for the icing.
- If you can't find fresh passionfruit you can find frozen puree at any well stocked international or Mexican grocery store. Some more mainstream grocer stored will carry it as well. Make sure it is 100% passionfruit and not a blend. Thaw to room temperature before using.
- The soaking syrup adds more passionfruit flavor and moisture to the cake. You can omit if you want but I suggest adding it. The recipe makes more than needed - the leftovers can be added to cocktails, soda water, used as pancake or waffle syrup etc.
- This cake keeps well at room temperature stored in an airtight container for up to a few days. You can also freeze it if you want.
Yogurt Passionfruit Bundt Cake with Passionfruit Icing
A triple hit of passionfruit in this moist and delicious bundt cake. Yogurt makes it tangy and moist and the passionfruit in the cake, syrup and icing will instantly transport you to a virtual tropical vacation.
- (I use 1 cup flour = 130 grams, 1 cup sugar = 200 grams, 1 cup butter = 225 grams, liquid measure 1 cup = 240 grams)
- 390 grams all purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon Kosher salt ( I use Diamond, use less if using Morton’s)
- 400 grams granulated sugar
- 250 grams unsalted butter, very soft
- 4 large eggs, room temperature (about 200 grams)
- 283 grams Greek style yogurt ( full fat, not non-fat)
- 160 grams passionfruit juice ( about 8-10 fresh passion fruit with seeds strained out)
- 2 teaspoons vanilla extract
- 125 grams water
- 100 grams granulated sugar
- 60 grams passionfruit juice
For the icing:
- 180 grams confectioners or icing sugar ( a cup and a half)
- Juice and pulp of 2 large passion fruit (2 - 3 tablespoons of juice
For the cake:
- Prepare your 12 cup bundt pan with brushing on the DIY cake release mentioned in the blog post or butter and flour. You can also use a baking spray that has flour. Preheat oven to 325 Deg F (162 C).
- Combine the four, baking soda, baking powder in a bowl and whisk well, set aside.
- In a large mixing bowl or a bowl of a stand mixer, cream together the butter and sugar until very light and fluffy, stopping to scrape down the sides when needed, about 5 minutes
- Add in the eggs one at a time, beating well in between each addition, scraping down sides of mixing bowl after each egg is mixed in.
- In a large measuring cup or glass, mix together the yogurt, passionfruit juice and vanilla extract.
- Add in the flour mixture to the mixing bowl alternating with the yogurt mixture on low speed in three additions, stopping the mixer to scrape down the sides after each addition to make sure all the flour is incorporated.
- Pour batter into prepared bundt pan and smooth the top
- Bake for 45-50 minutes or until a skewer inserted almost all the way into the cake comes out clean and the top bounces back when lightly pressed.
While the cake is baking, make the soaking syrup:
- Combine the water and sugar in a small saucepan, bring to a boil, stirring to dissolve the sugar. Boil for two minutes then add in the passionfruit juice and boil for another two minutes. Transfer to a resealable jar or bottle and let cool. This will be poured over the cake while still warm.
Cool the cake:
- Once the cake is done baking, the cake cool for 5 minutes. Poke deep holes all over the cake, being careful not to poke all the way through and spoon about half of the soaking syrup over the cake, making sure it soaks in before adding more.
- Let the cake cool all the way in the bundt pan. At this point you can cover the cake with plastic wrap and let it sit out on the counter until the next day or you can invert it to a cake plate.
- If you choose the next day option the cake might stick to the pan, reheat your oven to 325 deg F and heat the cake for 5 minutes. Let cool for a minute then invert on the plate.
Once ready to serve, make the icing:
- Whisk together the confectioners sugar and fresh passionfruit and spoon over the cake in two additions. This makes a nice layer of icing.
- Serve cake at room temperature. Cake will keep well kept in an airtight container or wrapped well with plastic wrap up to 3-4 days.
Find fresh passionfruit if you can. It makes it so worth in instead of using canned or carton. Which usually aren’t 100% juice, but have other additives.
You can substitute lemon, lime, orange, grapefruit juice etc in place. Add in a tablespoon or so of their respective zest to the cake batter as well.
I used a 12 cup bundt pan for this recipe. I don’t suggest going any smaller as it will overflow when baking. The cake will shrink down a little after baking and that is ok,
If it’s your first time making this recipe then make sure you read all of the information in the main post as it includes lots of additional tips, as well as the answers to some common questions.
If you have any further questions then do let me know in the comments and or email me [email protected] and I’ll do my best to help.
If you choose to make substitutions to the recipe that I have not tested yet please do so at your own risk. I cannot guarantee the same results if you change a lot of the ingredients or method. However, if any of your changes are successful I would love to hear about it and will add to my recipe notes for other readers to try as well.
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