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!