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!
 

Dried Cherry~White Chocolate Chip Plate Cake

I love simple...but delicious desserts.  Many a time, my mother would whip up a quick dessert like a simple, plain cake, chocolate, rice or bread pudding just so we had a special treat after dinner.  This cake fits the bill.

I came across this simple cake in Paul Hollywood's book, British Baking and decided, with the rush of the season and all I have on my plate, this would be a great snacking cake for after dinner or a late afternoon break.  I was an American history minor in college, which is why I collect so many cookbooks; I love learning about the traditions of food and the cultures that brought them to the New World.  This is definitely very similar to the quick cakes my mom would make and I wonder if her grandmothers handed the recipes down to her.  By the way, this recipes comes from Wales.

I bake, using a scale, so reading this recipe in grams and millilitres wasn't difficult, but I have given all my American friends the conversion to cups for ease. 

Dried Cherry~White Chocolate Chip Plate Cake
7 1/2 T  (110g) unsalted butter, cut in small cubes
1/2 cup (110g) granulated (castor) sugar
1 1/2 +3T (225g) all-purpose (plain) flour
2 tsp. baking powder
pinch of salt
1 1/2 tsp. vanilla
2 large eggs
3/4 cup (100g) dried cherries
1/2 cup (100g) white chocolate chips
1/2 cup (100ml) milk

Preheat oven to 350F-degrees (180C).  Spray a metal or ceramic pie plate with a cooking spray.
In a stand mixer, using the paddle attachment, add the flour, baking powder and salt and while the mixer is running, add the cubed butter.  Continue to mix until it looks like coarse sand.

Add the sugar, eggs, and vanilla, then while the mixer is running, slowly pour in the milk.  The batter should be somewhat thick.

Stir in the dried cherries and white chocolate chips, then, spoon into the prepared pie plate, smoothing the top.  Finally, sprinkle some Sparking White Sugar on top or use Demerara sugar.  Bake 35-45 minutes or until the center (using a tester) comes out cleanly. 

The cake was delicious and just the perfect dessert after a busy day.  Enjoy! 
 

November's Apron Winner ~ December's Give-Away Apron

Hold on to your hats...this doesn't happen very often with me; November's Apron Winner is Amanda from Crafty in the Med.  Please email me your information and this lovely apron (which I really love) is on its way to you.

Now, drum roll please...Here is December's Give-Away Apron all festive and ready to put you in the spirit of the holiday.

If there was a flower that exemplified the holidays, Poinsettias would be it.  The plants originated in Mexico and in fact, the Aztecs used it to produce a red dye and as an antipyrectic medication.  I look forward to seeing the beautiful displays of Poinsettias each year in nurseries; the colors are exquisite.

If you would like to win this month's apron, comment on any of the posts I do over the next four weeks and you could be wearing this for the holidays.

On a lighter note, I probably won't attempt a tree this year with our new additions and their antics, but gee, aren't they cute!

Harper, Zuzu, and Clara