Swedish Bundt Cake with Spelt

This beautiful Swedish-style bundt cake is to share for a special occasion. A Swedish recipe I discovered on various blogs, baked in many Scandi countries, this cake has a similar texture to a classic pound cake; with a fine crumb and slight tang from the yoghurt. This simple cake is perfect drizzled with berries on top.
Sue Maree P style, I adapted my recipe to use spelt flour, Greek yoghurt instead of sour cream, slightly less sugar, and extra spice. Try this spelt cake recipe next time you are after an impressive-looking celebration cake to impress your friends and family.
Takes = 20 minutes prep.
Bakes = 55-60 minutes
Makes = 16 slices
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chapters
00:00 Intro Swedish-style Bundt Cake with Spelt Flour
00:45 Step 1 Preheat oven 180/ 160 fan or 360˚F/ 320˚F fan.
01:00 Step 2 Cream butter and sugar together 3-5 mins
02:00 Step 3 cream and flour your bundt t or ring tin, or 23 cm (9inch) round
03:20 Step 4 add 2 eggs one at a time
03:40 Step 5 sift flour and baking powder
04:20 Step 6 add in 1/3 of flour at a time alternating with the yoghurt
06:04 Step 7 scoop out into the bundt tin and smooth over the top
06:24 Step 8 Bake for 55-60 mins cover with foil after 35 mins if browning too much
07:00 cool for 10 minutes before flipping and removing the cake
07:15 removing the cake
07:37 how to serve and taste test
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Ingredients
* White Spelt flour (or your choice) -400g, 14 oz (3+1/2 cup + 1 tb)
* Baking powder - 2 ts
* Cardamom - 2 ts
* Cinnamon - 1 ts
* White Sugar - 220g 7.8 oz (heaped 1 cup)
* Butter, soft at room temp. - 250g 8.8 oz (2 sticks or 1 cup)
* Large eggs - 2
* Greek or natural yoghurt - 300g, 11 oz (1 + 3/4 cup)
* Powdered sugar for servings
Method
1. Preheat oven to 180˚C/160˚C fan 360˚F/ 320˚F fan.
2. Cream the butter and sugar for 3-5 minutes. Using a pastry brush add a generous amount of butter to a large bundt tin, and dust with a little flour.
3. In a separate bowl sift flour, baking powder and spices.
4. Add eggs one at a time to the creamed butter mix and do 2 x quick 30 sec mixes. Then add in the flour, a little at a time alternating with the yoghurt. Mixing for 30 seconds in between. The final mix increases the speed but don't mix for longer than 60 seconds. Remember to scrape the sides and bottom as you go. Don't worry if your cake batter is thick, this is correct. Scoop out and smooth the top over in your bundt tin.
5. Bake for 55 minutes in the lower part of the oven. If needed cover with foil after 35 minutes. I place my bundt tin on a baking tray to make it easier to get in and out of the oven. Cool for 10 minutes before removing. It is best to allow the cake to cool before serving. Dust with a simple veil of powdered sugar and fresh berries with a little vanilla ice cream, cream or cream Fraiche.
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[@dcrealchange6446]

This Swedish cake looks very tasty, moist, and delicious. Thanks for sharing this recipe.

[@SueMareeP]

My pleasure 😊 Thanks for your lovely message. 😊

[@cookingwithmimmo]

This cake Looks so good

[@SueMareeP]

Thanks again for your lovely comment

[@delladearest2511]

Mmm, I ❤ your baking ❣️
Have you ever used Einkorn flour?

[@SueMareeP]

Not yet! Hoping to try why one day. Have you? What do you bake with it?

[@delladearest2511]

@@SueMareeP when my order comes in, I’ll be making Victoria s keto blend flour so I can make bread and cakes

[@SueMareeP]

Oh okay 👌🏻