Yogurt Bundt Cake with Passion Fruit Sauce
In desolate northern Nevada, the massive festival Burning Man conjures a weeklong city from thin air, bringing pop-up restaurants, bakeries, and bars. Greek yogurt provides a moist crumb to this delectable cake, served during Victoria Davies’ Pacificana-themed dinner at a pop-up supper club. The simple dessert, which first appeared in our June/July 2014 issue with Kevin Farrell’s story “Fire in the Desert,” gets its nuttiness from toasted sesame seeds and sweet tropical tang from passion fruit syrup.
- 2 cups flour
- 1 tbsp. baking powder
- 1⁄8 tsp. kosher salt
- 1 1⁄2 cups sugar
- 10 tbsp. unsalted butter, softened, plus more
- 3 eggs
- 1 cup plain Greek yogurt
- 1 tsp. vanilla extract
- 1 cup frozen passion fruit purée, defrosted
- 1 tbsp. black sesame seeds, lightly toasted
- Heat oven to 350°. Whisk flour, baking powder, and salt in a bowl. In another bowl, using an electric hand mixer, beat 1 cup sugar and the butter until fluffy. Add eggs one at a time, beating well after each addition. Stir in yogurt and vanilla. With the motor running, slowly add dry ingredients until batter forms. Transfer to a greased 10″ bundt pan, and smooth top. Bake until golden and a toothpick inserted into cake comes out clean, 45 minutes to an hour. Let cake cool completely, then invert onto a serving platter and slice.
- Bring remaining sugar, the passion fruit purée, and 1⁄2 cup water to a simmer in a 1-qt. saucepan over medium-high heat; cook, stirring occasionally, until sugar is dissolved and sauce is slightly thickened, 1–2 minutes, and let cool. Drizzle sauce over cake slices; garnish with sesame seeds.