Grapefruit Yogurt Bundt Cake & A Chobani Giveaway

by Kate on January 16, 2013

Post image for Grapefruit Yogurt Bundt Cake & A Chobani Giveaway

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 Converstion Chart - FoodBabbles.com

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.

Chobani 1

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.

Grapefruit Yogurt Bundt Cake 1

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.

Follow Bundt-a-Month on Facebook where we feature all our gorgeous bundt cakes. Or head over to our Pinterest board for inspiration and choose from over 350 Bundt cake recipes

Almond Clementine Bundt Cake by Carrie from Poet In The Pantry

Citrus Bundt Cake with Sparkling Wine and Fiori di Sicilia by Laura from The Spiced Life

Citrus Cocktail Mini Bundt Cakes by Renee from Magnolia Days

Citrus Lust Mini Bundt Cakes with Lemon Curd by Stacy from Food Lust People

LoveDried Tomato Cherry & Yuzu Cake by Ann from Anncoo

JournalGlazed Lemon Bundt Cake by Alice from Hip Foodie Mom

Grapefruit Poppyseed Bundt Cake by Deb from Knitstamatic

Grapefruit Yogurt Bundt Cake by Kate from Food Babbles

Lemon Bundt with Lemon Curd by Holly from A Baker’s House

Mini Orange Bundts with a Grand Marnier Glaze by Tara from Noshing With The Nolands

Orange Chocolate Marble Bundt by Paula from Vintage Kitchen

Orange Olive Oil Cake by Katerina from Diethood

Orange Strawberry Swirl Cream Cheese Bundt Cake by Anuradha from Baker Street

Soaked and Glazed Lemon Cake by Dorothy from Shockingly Delicious

Zesty Lemon Bundt Cake by Anita from Hungry Couple NYC

Enjoy!

~K

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 Rafflecopter giveaway

One Year Ago: Blueberry Cranberry Buttermilk Muffins
Two Years Ago: Tomato Feta Quinoa

Grapefruit Bundt Cake

Prep Time: 20 minutes

Cook Time: 1 hour, 15 minutes

Yield: 1 cake

Grapefruit Bundt Cake

A moist grapefruit yogurt cake dusted with powdered sugar.

Ingredients

  • 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

Instructions

  1. Preheat the oven to 350°F. Thoroughly grease a 10-inch Bundt pan.
  2. In a medium bowl, whisk together the flour, baking soda and salt. Set aside.
  3. 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.
  4. Scrape the sides of the bowl and add the eggs, Chobani, almond extract and vanilla extract. Mix on low until combined.
  5. Add the dry ingredients and mix on low until combined.
  6. Scrape the batter into the prepared Bundt pan and spread evenly.
  7. Bake 65-75 minutes, until a tester comes out clean.
  8. 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.
  9. 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.
  10. 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.
  11. Turn the cake back out on to the cooling rack and cool completely.
  12. Dust the cooled cake with powdered sugar and serve.
  13. Enjoy!

Notes

Time does not include 20 minutes to absorb syrup and cooling time.

Adapted from Cuisinart

http://foodbabbles.com/2013/01/grapefruit-yogurt-bundt-cake/



**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.

{ 62 comments… read them below or add one }

suzanne January 16, 2013 at 8:46 am

Beautiful cake and I love the chart, I am going to save it. I love yogurt cakes they are always moist and flavorful and what a great idea using grapefruit in this lovely cake!!

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Kate January 16, 2013 at 4:54 pm

Isn’t that chart a wonderful resource?? I know I’m going to refer to it time and time again. Thanks!

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Ray S January 16, 2013 at 8:59 am

I would incorporate Chobani in smoothies, mayo and salad dressings too! Thanks for the great giveaway!

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Kate January 16, 2013 at 4:54 pm

You’re welcome and good luck!

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Kate@Diethood January 16, 2013 at 9:28 am

Grapefruit in cake… brilliant! I love grapefruits, but have never baked with one. The yogurt thingamajigger is also a great great idea… I am trying to watch my waistline…for now. ;-)

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Kate January 16, 2013 at 4:55 pm

Well, this is certainly not healthy food but I’m of the “every little bit helps” frame of thinking. So it’s a little less bad for you when you add yogurt to it ;) Thanks Kate!

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Carrie @ poet in the pantry January 16, 2013 at 9:55 am

Beautiful cake! Chobani has a place in our fridge all the time, too. I had no idea it could be used to replace oil in baking, though. I will have to try that!

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Kate January 16, 2013 at 4:56 pm

Isn’t that chart brilliant?? I know I’ll be going back to it again to remind me of all the ways I can replace ingredients with Chobani.

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Renee January 16, 2013 at 10:08 am

Nice cake and I love grapefruit too, especially the ruby red ones. Chobani is always in my fridge. I use the plain in baking a lot.

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Kate January 16, 2013 at 4:56 pm

Thank you Renee!

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Anne January 16, 2013 at 11:23 am

Although it would be hard not to want to test the different flavors in that wonderful case of Chobani one by one straight from the containers, I would definitely use some of them in baked goods. I usually bake with plain Greek yogurt, but I imagine that using a flavored yogurt would provide a boost to any cake, muffin, scone, or whatever.

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Kate January 16, 2013 at 4:57 pm

It does really boost the flavor a bit when you use flavored yogurts. Good luck and thanks for entering!

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Barbara | Creative Culinary January 16, 2013 at 11:42 am

The poor grapefruit does not often get it’s due but I love the tang and flavor the best of all citrus; I can only imagine this is a fabulous cake.

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Kate January 16, 2013 at 4:57 pm

Thank you Barb!

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Paula @ Vintage Kitchen January 16, 2013 at 12:15 pm

I love all of you who made a grapefruit bundt. It looks fantastic and the yogurt gives it such a good texture without the heaviness. Gorgeous cake Kate!

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Kate January 16, 2013 at 4:57 pm

Thank you Paula!

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Deb @ knitstamatic January 16, 2013 at 12:58 pm

Yup as you said, great minds with the grapefruit and syrup! :-) And of course yogurt is always a welcome addition to any cake. Just beautiful Kate!

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Kate January 16, 2013 at 4:57 pm

Thank you Deb!

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Anita at Hungry Couple January 16, 2013 at 2:33 pm

My Mr. loves grapefruit and I’ve promised to try to create some things with that flavor. Your beautiful cake has inspired me!

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Kate January 16, 2013 at 4:58 pm

Thank you Anita! I hope he likes it if you choose to make this one.

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katherine d January 16, 2013 at 3:56 pm

i will sneak it into my husband’s baked goods and pancakes!

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Kate January 16, 2013 at 4:59 pm

Love it! I have yet to use it in pancakes but now I think I might just have to. Good luck and thanks for entering!

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MaryB January 16, 2013 at 5:17 pm

I love Chobani! I would use it in baking, especially quick breads and cakes.

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Kate January 17, 2013 at 3:02 pm

You and me both, Mary! Good luck and thanks for entering.

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Tara January 16, 2013 at 6:55 pm

Your cake looks so lovely and moist!! I love the Chobani chart!! It is really becoming a popular yogurt. I don’t see it so much up here in Canada yet but I hear they are coming!!!

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Kate January 17, 2013 at 3:03 pm

Well if you ever find Chobani up there you gotta try it. So good! And that chart truly is a great resource. I was thrilled when they let me use it.

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meredith January 16, 2013 at 9:11 pm

I love the chart. I would love to say I would make a recipe, but I would probably just eat it straight out of the container b/c its so good!

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Kate January 17, 2013 at 3:04 pm

There’s nothing wrong with eating it straight up ;) Thanks for entering! And glad you like the chart. I thought it was an incredible resource!

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Georgiana January 16, 2013 at 10:09 pm

I would make smoothies constantly trying all the flavors out for breakfast, lunch and dinner!

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Kate January 17, 2013 at 3:04 pm

Great idea! I love using Chobani in smoothies too! Thanks for entering and good luck.

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Holly January 16, 2013 at 11:08 pm

Wonderful cake and I had no idea you could substitute Chobani in so many instances, thanks for sharing such helpful information!

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Kate January 17, 2013 at 3:05 pm

I know, right? That chart was an eye opener about how to very easily make the substitution.

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Alice @ Hip Foodie Mom January 16, 2013 at 11:15 pm

Love your bundt! and LOVE the addition of the yogurt!! What a great idea! I also entered the giveaway so maybe I can try this recipe!! :P

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Kate January 17, 2013 at 3:05 pm

Well, if you win this cake truly is a wonderful way to use up some of that yogurt! Good luck and thank you!

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Laura January 17, 2013 at 12:36 am

Another cake which has me wishing I could eat grapefruit (meds)! Delicious!

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Kate January 17, 2013 at 3:06 pm

Thank you Laura!

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Jan January 17, 2013 at 2:52 am

I want to make some of those delicious bundt cakes using yogurt. Also I want to use yogurt instead of mayo in salads b/c I’m lactose intolerant. Oh, the possibilities are endless!

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Kate January 17, 2013 at 3:07 pm

Great idea! There truly are so many possibilities. Thanks for entering and good luck!

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Dena @ 40 Fit in the Mitt January 17, 2013 at 12:29 pm

Wow, that is beautiful!

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Kate January 17, 2013 at 3:09 pm

Thank you Dena!

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latanya January 17, 2013 at 3:43 pm

I would make cookies or a cake with the yogurt

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Kate January 17, 2013 at 7:52 pm

Love the idea of cookies with yogurt. Haven’t tried that yet! Thanks for entering and good luck!

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Robin January 17, 2013 at 9:42 pm

I love the resource chart that you attached. I love grapefruit – never thought to use it in a cake, clever.

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Kate January 21, 2013 at 8:22 pm

Thanks Robin! I really liked that chart as well. Such a great resource!

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Christie January 18, 2013 at 7:53 am

I’d try to incorporate them all into sweet and savory recipes. Maybe a roasted pork loin with a chobani pomegranite sauce? Who knows? I may just faceplant into the box and eat them all, too.

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Kate January 21, 2013 at 8:24 pm

Ooo! How creative! Love the sound of that pork loin. And I have to say I actually chuckled out loud at the image of you faceplanting into the box ;) Thanks for entering and good luck!

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Jennie @themessybakerblog January 18, 2013 at 7:58 am

Kate, his is one beautiful bundt! I love that you used grapefruit. Yum!

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Kate January 21, 2013 at 8:24 pm

Thanks Jennie!

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Kristina S January 18, 2013 at 7:27 pm

I would use all that Cho to bake banana bread and lemon cake

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Kate January 22, 2013 at 10:36 am

Oh love lemon cake! Chobani would definitely be a nice addition to that and banana bread. Good Luck!

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Renata January 19, 2013 at 8:58 am

Smoothies and frozen yogurt popsicles are right up my alley plus Chobani makes a great pie topping and also love it on a baked sweet potato in lieu of sour cream! Thank you!

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Kate January 22, 2013 at 10:29 pm

I’ve never tried it on a baked sweet potato. Love that idea! Thanks for entering and good luck.

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Amber January 19, 2013 at 10:18 am

I’m eating better this year, so I’d love to incorporate Chobani into my diet!

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Erin @ Dinners, Dishes and Desserts January 19, 2013 at 12:27 pm

I like using it in smoothies, and muffins!

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Amy Z. January 19, 2013 at 3:39 pm

I’d continue using it in baking! I substituted Chobani for butter while making banana bread the other day and it turned out great!

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Kate January 22, 2013 at 10:35 pm

So happy to hear subbing Chobani for butter was such a success! I can’t wait to start using it more. I bet it was great in banana bread. Thanks for entering and good luck!

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Ttrockwood January 19, 2013 at 8:12 pm

I love to use it in my overnight oats and for salad dressings

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Kate January 22, 2013 at 10:36 pm

Ooo! I’ve never used it in overnight oats. Everyone has such creative ideas and uses for Chobani. Love it! Good Luck!

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Nancy Valdez January 20, 2013 at 12:47 pm

I would use it to make healthy smoothies each morning!

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baker street January 21, 2013 at 12:15 am

Mmm.. Love the idea of Grapefruit in cake!! Your cake looks stunning, Kate! Thanks for sharing this exceptional recipe!

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Kate January 22, 2013 at 10:39 pm

So glad you liked it! It was definitely a refreshing bundt with all that citrus. Loved this month’s theme!

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Amanda Hoffman January 21, 2013 at 4:41 pm

i could use them for smoothies

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