Cinnamon Yogurt Cake

As soon as the weather get’s cold outside, that’s it, you’ll find me living my best spiced life in the pantry. From breakfast to drinks, dinner to dessert, if it isn’t filled with the warming aroma of cinnamon, mixed spice or ginger, I don’t want to know. Spices are winters answer to the fresh food of warmer months, bringing some much needed warmth & flavour to the table.

Cinnamon Yogurt Cake

Perhaps everyone’s favourite as the weather gets colder though is cinnamon, it’s a proper crowd pleaser of a spice. Made from the inner bark of a small evergreen tree this warm & sweet spice adds instant depth & cosiness to food that simply draws you in, I mean who can resist a fresh cinnamon bun? Much as I love the bun though, today I’m bringing you something far quicker & simpler to make but still delivers on lovely cinnamon cosiness. My cinnamon yogurt cake is great for a quick fix as it’s so simple to throw together, no fancy techniques or hundreds of steps, just a proper simple cake that’s full of both flavour & moisture.

(makes one 2.5 litre/10 cup bundt)


  • 315g plain flour
  • 1 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 2 tbsp cinnamon
  • 300g light soft brown sugar
  • 225ml rapeseed oil
  • 4 eggs
  • 1 tsp vanilla extract
  • 225ml yogurt


  • Start by sifting the flour, baking powder, bicarbonate & cinnamon into a large bowl
  • In a separate bowl or jug, whisk together the sugar, oil, eggs & vanilla
  • Next, pour half of the whisked wet ingredients into the bowl & mix until just combined
  • Now add half of the yogurt to the bowl & mix again
  • Repeat until all of the wet ingredients & yogurt have been added to the bowl & the mixture is smooth & well combined with no pockets of dry flour
  • Pour the mixture into a well greased bundt tin & tap the tin on a few times to release any air bubbles
  • Bake the cake as 180C for 1 hour, until well risen & a skewer inserted into the centre of the cake can be removed cleanly without any cake batter attached
  • Leave the cake to cool in its tin for 10 minutes before releasing a leaving to cool on a cooling rack

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