|2 tsp||baking powder|
|1 tsp||baking soda|
|3 tbsp||cinnamon (divided)|
|1 tbsp||ground ginger|
|1 tbsp||ground cardamom|
|2 tsp||ground nutmeg|
|290 g||Muscovado sugar|
|2 tsp||vanilla extract|
|490 g||yogurt (full-fat)|
|160 g||confectioner’s sugar|
|75 g||decorating sugar|
|butter for greasing|
This spicy Bundt cake deserves an aromatic and creamy-bodied French press made from freshly ground coffee beans.
Preheat oven to 175°C/350°F. In a large bowl, combine flour, baking powder, baking soda, salt, part of the cinnamon, ginger, cardamom, nutmeg, clove, and coriander.
In another large mixing bowl, beat butter, Muscovado sugar, and vanilla together until smooth and fluffy, approx. 2 min. Add eggs one at a time, beating between each addition.
Add half of the flour to the butter mixture and stir. Add the yogurt, stir, then fold in the remaining flour.
Grease the bundt pan well, then scoop the batter into it. Bake for approx. 1 hr. at 175°C/350°F, or until a toothpick inserted into the center comes out clean. Let cake cool for approx. 15 min. before turning it out onto a cooling rack. Let cool for another 30 min.
Meanwhile, in a small bowl, whisk together confectioners’ sugar and water until smooth. After the cake has rested out of the pan for approx. 30 min., brush with sugar mixture, working quickly so that the cake stays moist. In another small bowl, combine decorating sugar and remaining cinnamon and sprinkle over moist cake. Slice and enjoy!