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Yogurt Passion fruit Bundt Cake with Passion fruit Icing

Shanna
A triple hit of passion fruit in this moist and delicious bundt cake. Yogurt makes it tangy and moist and the passion fruit in the cake, syrup and icing will instantly transport you to a virtual tropical vacation.
5 from 2 votes
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Prep Time 30 minutes
Cook Time 50 minutes
Additional Time 12 hours
Total Time 13 hours 20 minutes

Ingredients
  

  • I use 1 cup flour = 130 grams, 1 cup sugar = 200 grams, 1 cup butter = 225 grams, liquid measure 1 cup = 240 grams

Cake:

  • 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 passion fruit juice about 8-10 fresh passion fruit with seeds strained out
  • 2 teaspoons vanilla extract

Soaking syrup:

  • 125 grams water
  • 100 grams granulated sugar
  • 60 grams passion fruit 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

Instructions
 

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, passion fruit 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 passion fruit 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 passion fruit 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. 

Notes

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.