Cinnamon Raisin Bundt Cake

Course: Dessert

Cuisine: North American

Prep Time: 20

Cook Time: 45

Total Time: 1 5

Servings: servings

Calories: 311kcal

Author: Lord Byron's Kitchen

There are cinnamon raisin bagels and bread, so why not a cake too? Cinnamon Raisin Bundt Cake is a light and fluffy cake prepared with yogurt and simple pantry ingredients. There's a lot of cinnamon in this cake which adds warmth and the two whole cups of raisins ensure this cake stays soft and moist; perfect for the holidays!

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Ingredients

For the Cake:

3/4 cup butter, softened
1 1/4 cups sugar
3 large eggs, room temperature
1 1/2 cups plain Greek yogurt
2 teaspoons vanilla extract
3 cups all purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
3 tablespoons cinnamon
2 cups raisins (I used 1/2 cup sultana and 1 1/2 cups golden.)
1 tablespoon confectioner's sugar, for garnish (optional)

Instructions

Preheat your oven to 350 degrees F. Liberally coat the inside of a bundt pan with non-stick cooking spray and set it aside.
In the bowl of a stand mixer, beat together the butter and sugar until creamy.
Scrape down the bowl and add the eggs one at a time, beating the mixture well after each addition.
Remove the bowl from the stand mixer. Add the vanilla extract and yogurt. Stir into the butter mixture with a spatula until well incorporated.
Place the bowl back into the mixer base and add the flour, baking powder, baking soda, salt, and cinnamon. With the mixer on low speed, beat the flour into the butter and yogurt mixture. Do not over-mix - just until the flour is incorporated.
Add the raisins and beat until just mixed into the batter.
Transfer the batter to the prepared bundt pan and smooth out the top with a spatula.
Tap the pan very aggressively onto a cutting board. This will help the thick batter to settle well into the bundt pan and help to level out the batter as well.
Bake for 45 minutes. Check to see if the cake is ready by inserting a wooden toothpick into the center of the cake. If the toothpick comes out clean, the cake is done. If wet cake batter is on the toothpick, leave the cake in the oven for another 5 minutes and perform the toothpick test again.
Once the cake is done, remove it from the oven and place the pan onto a wire cooling rack and leave it there for 15 minutes. Once the 15 minutes have passed, turn the cake out onto the wire cooling rack to finish cooling.

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