Friday, December 19, 2014

Chobani Pomegranate Greek Yogurt Bundt Cake

This past week I received an email from Chobani Yogurt asking if I was interested in coming up with a recipe using their product.  Well, I was excited because I'm a big-time Chobani Yogurt consumer; I love their Oatmeal and Yogurt and their Almond Coco Loco for lunch is utterly divine! However, what I chose to bake with was the Pomegranate Greek Yogurt and it turned out delicious.

I also found some great complimentary ingredients at the grocery store today--Craisins, enhanced with Pomegranate juice and Red Walnuts--What?
Red Walnuts are achieved by grafting Persian Red Skin Walnuts onto the larger, creamier English Walnuts.
Can you see how unusual these are?  They gave the perfect crunch to the pomegranate flavored cake along with adding to the nutritional value from the Chobani Yogurt.

Chobani Pomegranate Greek Yogurt Bundt Cake
1 cup (2 sticks) + 5T unsalted butter, at room temperature
2 cups granulated sugar
5 large eggs
1 T vanilla extract
3 cups of King Arthur all-purpose flour
1 tsp. baking powder
1/2 tsp. Kosher salt
2 containers (5.3 oz) Chobani Greek Pomegranate Yogurt
1 5 oz pkg. Craisins with Pomegranate Juice infused
1  1/3 cups Walnuts (if you can find Red Walnuts, they're delicious), chopped

Preheat oven to 350F-degrees. Spray a 12-cup Bundt pan with a baking spray w/flour.

In a stand mixer, using the paddle attachment, cream the butter while slowly adding the granulated sugar.  Continue to mix 7-10 longer.  (Incorporating the sugar completely gives a tender crumb to your cake).
Scrape the sides of the bowl with a rubber spatula.  Add the vanilla and mix again.  Add the eggs, one at a time, incorporating them well, scrape down the sides once more. Sift the dry ingredients and add half with one of the containers of Chobani Yogurt and mix together.  Repeat with remaining dry ingredients and the second container.  Add the chopped walnuts and Craisins and mix once more at medium for 1 minute.

Spoon into the Bundt pan and place in the preheated oven.  Bake for 15 minutes at 350F-degrees, then, lower the temperature to 325F-degrees and continue to bake for 40-45 minutes longer.  Test the center with a wooden skewer or cake tester.  Remove from the oven and run a metal spatula around the sides before inverting the cake onto a serving platter.

Glaze:
1 cup confectioner sugar
2 T Light Karo syrup
1-2 T milk

Edible Red Glitter

Mix all the ingredients and spread onto the cake.  Sprinkle with the edible glitter.
The cake is moist and ever so flavorful and doesn't it look perfect for the holiday! Chobani Yogurt has 13 interesting flavors in their Fruit on the Bottom product; not only Pomegranate, but Blood Orange. Thank you for asking me to come up with a recipe...it made by busy week very enjoyable to get in the kitchen and create. Enjoy!
 



14 comments:

  1. How fun to come up with a special recipe! Chobani Pomegranate Greek Yogurt is one of my favorites. Congrats on the honor to be asked to create a recipe! That's awesome!

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    1. Guess what...it's good for breakfast too! Have a happy holiday friend, XOXO

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  2. You are just amazing Susan! What a marvelous Christmas cake!

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  3. I'm not much of a yogurt eater but have used it in recipes so this cake sounds like it would be good just might have to try it but I think the blood orange sounds like a yummy flavor. I do like blood oranges.
    stamping sue
    http://stampingsueinconnecticut.blogspot.com/

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  4. You make my mouth water Susan. This sounds delicious. I have never heard of red walnuts now I will have to see if I can find them! I want to wish you and your family a Merry Christmas.

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  5. What a special honor to have a major company ask you to "invent" a recipe using their product!!!! The cake looks wonderfully delicious!

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  6. That cake looks beautiful! And sounds delicious. Chobani is my favorite yogurt. I especially love the key lime. :) Have a wonderful weekend and a very merry Christmas!

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  7. What a great idea, Susan! I'm sure this makes a moist, delicious cake. Merry Christmas to you and your family! xo ♥

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  8. Too funny...I was just finishing my lunch time Coco Loco while reading this post! I'm partial to their apple oatmeal one, too. Great minds...And, the red walnuts are very, very good. No bitter skins and make for very pretty baked goods. They actually grown some around here. Great looking bundt cake, my friend! lv, me

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  9. I love the idea of using Greek yoghurt in the bundt cake. And the cake has such a beautifully smooth and light crumb which I enjoy a lot.
    Have a peaceful and happy holiday season, Susan!
    Angie

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  10. A yogurt pound cake is one of my favorites. Your creation looks like a perfect dessert for Christmas!

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  11. What a pretty cake! Have a very Merry Christmas. I was wearing your beautiful apron yesterday and will do so again today. :)

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  12. A PROFESSIONAL recipe concocter! You did it and I loved reading and seeing it. I will give it a try in our kitchen tomorrow with my young grandson (he loves to bake and he loves craisins too). I had never seen the red walnuts.

    Though we don't often "talk" I think of you often and hope you are doing well and loving your new home and life.

    Sending love and best wishes,

    Sharon

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