As we embark on the new year, many of us take this time to make a change in their lives. For many of us that change involves eating better. I have a sweet tooth that rages out of control and I just love to bake. It’s also a good thing that I like to share! I know much of what I post here doesn’t reflect it, but I do actually try to eat a pretty healthy diet. Even so, at the beginning of a new year I find myself reflecting on my eating habits and taking inventory on where I need to make a change.
When you write a dessert blog, that’s not quite so easy and this is far from health food but even small changes can make a difference. One of the healthy things that is a staple in our house is Chobani. Honestly, if it weren’t for Chobani Maddy would be malnourished because more often than not it’s the only thing I can get her to eat. It also holds a permanent spot in my refrigerator because I cook with it all the time. I love yogurt and eat it for breakfast or a snack all the time but yogurt can be an ingredient any time of the day. I use it in dips, salad dressings or to add creaminess to all sorts of dinners instead of using things higher in fat like sour cream and of course, I use it in baking.
Chobani adds goodness to all sorts of things and you can substitute it for butter, oil, cream cheese, even mayonnaise. I find adding it to cakes and pies not only makes for great flavor but also makes things like this cake so moist. This month my bundt-lovin’ friends and I are back with a new year of beautiful, tasty cakes. The theme we have for you is citrus. I love citrus fruit and when it comes to winter, one of the first that come to mind are grapefruit. I especially love the ruby red variety for their slightly sweet yet still tart flavor. This cake is fragrant and captures the citrus flavor of grapefruit in wonderful cakey perfection.
For all of you embarking or continuing on your path to wellness and health in the new year, the kind people at Chobani and I have something to help you along the way. How about an entire case of assorted Chobani Greek yogurt? I think that sounds pretty good to me! Need ideas on how to use that stockpile of yogurt you’re about to receive? You can find a ton of recipes HERE. Now, go yourself some Cho! Just use the Rafflecopter below to easily enter. After that, bake a fragrant citrus bundt cake and join us this month! You can link your beautiful bundt via the Linky Tool below or just click through to see what other gorgeous cakes have been baked this month.
Here are all the lovely citrus bundts that we hostesses have baked for you to provide you with some inspiration. Can’t wait to see what you come up with!
Here’s how you can be a part of Bundt-a-Month:
- Simple rule: Use mandarin, orange, Citrus lime, yuzu, lemons, Key lime or ANYTHING citrus – and bake us a Bundt for Tangy January
- Post it before January 31, 2013.
- Use the #BundtAMonth hashtag in your title. (For ex: title should read #BundtAMonth: Chocolate Cinnamon Bundt)
- Add your entry to the Linky tool below
- Link back to our announcement posts.
You have from now until midnight 1/23 to enter! Winner will be randomly chosen and notified via the email address provided. Winner has 24 hours to respond before a new winner will be drawn. Good luck!
A moist grapefruit yogurt cake dusted with powdered sugar.
- 3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- Zest of 1 medium grapefruit, finely chopped
- 3 cups granulated sugar, divided
- 1 cup unsalted butter, cut in 1-inch pieces, at room temperature
- 6 large eggs
- 1 cup non-fat Plain, Vanilla or Honey Chobani
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- 1/2 cup fresh grapefruit juice
- Preheat the oven to 350°F. Thoroughly grease a 10-inch Bundt pan.
- In a medium bowl, whisk together the flour, baking soda and salt. Set aside.
- In a large bowl mix together zest, 2 1/2 cups granulated sugar, and butter with a mixer on medium speed until light and fluffy.
- Scrape the sides of the bowl and add the eggs, Chobani, almond extract and vanilla extract. Mix on low until combined.
- Add the dry ingredients and mix on low until combined.
- Scrape the batter into the prepared Bundt pan and spread evenly.
- Bake 65-75 minutes, until a tester comes out clean.
- In a small pan, combine the remaining 1/2 cup granulated sugar with grapefruit juice. Stir over medium heat until sugar is dissolved. Cover and keep warm.
- Once the cake is done, cool in the pan for 5 minutes. Removed the cake to a cooling rack. Wash and dry the Bundt pan.
- Prick the cake all over the top and sides and gently place it back in the clean pan. Prick the exposed surface as well. Pour the warm grapefruit syrup very slowly over the cake, allowing the cake to absorb the syrup. Allow the cake to sit in the pan, absorbing the syrup for 15-20 minutes.
- Turn the cake back out on to the cooling rack and cool completely.
- Dust the cooled cake with powdered sugar and serve.
Time does not include 20 minutes to absorb syrup and cooling time.
Adapted from Cuisinart
**Disclosure: I was provided with a free case of Chobani and one to giveaway to a reader. Prize will be shipped directly to the winner by Chobani. All the opinions expressed here are my own.