Pecan Raisin Bundt Cake
Soft, dense, perfectly balanced sweetness, and golden brown on the outside.
Ingredients
- 4 large eggs
- 3/4 cup extra virgin light olive oil
- 1 tsp pure vanilla extract
- 1 cup granulated sugar
- 1/2 cup plain Greek yogurt
- 1 tbsp baking powder
- 2 cups white whole wheat flour
- 1/4 cup pecans
- 1/4 cup raisins
- 1 tbsp brown sugar
Instructions
- Preheat the oven at 350°F and oil the pan.
- In a small bowl add pecans, raisins, and brown sugar and mix and set aside.
- In a another bowl, add baking powder to the white whole wheat flour and set aside.
- In a standing mixer or using a hand held mixer, mix the eggs and sugar until well combined.
- Add olive oil, vanilla extract, and Greek yogurt to the mixture and mix.
- Add the batter to the pan.
- Add the pecan, raisin, and brown sugar on top of the batter and using a knife swirl the mixture.
- Transfer to the oven and bake for 45 minutes.
- Once baked, removed from oven and after 15 minutes remove the cake from the pan to prevent the cake from breaking or sticking to the pan.