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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.
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!
One Year Ago: Blueberry Cranberry Buttermilk Muffins
Two Years Ago: Tomato Feta Quinoa
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
- 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.
- Enjoy!
Notes
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.
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{ 62 comments… read them below or add one }
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!!
Isn’t that chart a wonderful resource?? I know I’m going to refer to it time and time again. Thanks!
I would incorporate Chobani in smoothies, mayo and salad dressings too! Thanks for the great giveaway!
You’re welcome and good luck!
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.
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!
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!
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.
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.
Thank you Renee!
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.
It does really boost the flavor a bit when you use flavored yogurts. Good luck and thanks for entering!
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.
Thank you Barb!
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!
Thank you Paula!
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!
Thank you Deb!
My Mr. loves grapefruit and I’ve promised to try to create some things with that flavor. Your beautiful cake has inspired me!
Thank you Anita! I hope he likes it if you choose to make this one.
i will sneak it into my husband’s baked goods and pancakes!
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!
I love Chobani! I would use it in baking, especially quick breads and cakes.
You and me both, Mary! Good luck and thanks for entering.
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!!!
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.
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!
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!
I would make smoothies constantly trying all the flavors out for breakfast, lunch and dinner!
Great idea! I love using Chobani in smoothies too! Thanks for entering and good luck.
Wonderful cake and I had no idea you could substitute Chobani in so many instances, thanks for sharing such helpful information!
I know, right? That chart was an eye opener about how to very easily make the substitution.
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!!
Well, if you win this cake truly is a wonderful way to use up some of that yogurt! Good luck and thank you!
Another cake which has me wishing I could eat grapefruit (meds)! Delicious!
Thank you Laura!
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!
Great idea! There truly are so many possibilities. Thanks for entering and good luck!
Wow, that is beautiful!
Thank you Dena!
I would make cookies or a cake with the yogurt
Love the idea of cookies with yogurt. Haven’t tried that yet! Thanks for entering and good luck!
I love the resource chart that you attached. I love grapefruit – never thought to use it in a cake, clever.
Thanks Robin! I really liked that chart as well. Such a great resource!
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.
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!
Kate, his is one beautiful bundt! I love that you used grapefruit. Yum!
Thanks Jennie!
I would use all that Cho to bake banana bread and lemon cake
Oh love lemon cake! Chobani would definitely be a nice addition to that and banana bread. Good Luck!
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!
I’ve never tried it on a baked sweet potato. Love that idea! Thanks for entering and good luck.
I’m eating better this year, so I’d love to incorporate Chobani into my diet!
I like using it in smoothies, and muffins!
I’d continue using it in baking! I substituted Chobani for butter while making banana bread the other day and it turned out great!
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!
I love to use it in my overnight oats and for salad dressings
Ooo! I’ve never used it in overnight oats. Everyone has such creative ideas and uses for Chobani. Love it! Good Luck!
I would use it to make healthy smoothies each morning!
Mmm.. Love the idea of Grapefruit in cake!! Your cake looks stunning, Kate! Thanks for sharing this exceptional recipe!
So glad you liked it! It was definitely a refreshing bundt with all that citrus. Loved this month’s theme!
i could use them for smoothies