Wednesday, May 22, 2013

Greek Yogurt Pound Cake with Coffee Glaze

Day 34

The idea of adding Greek yogurt to anything these days makes us feel healthier, doesn’t it? Well, I’ve been experimenting with using plain and flavored yogurts in various dishes to replace less healthy ingredients. 

Most recently, the addition was to a very simple pound cake recipe, and the result was absolutely delicious. For this cake, I used vanilla Chobani Greek yogurt. This is a very quick and easy recipe that requires very little prep or clean up time, so it’s ideal if you’re looking to make a quick cake for a last minute visitor or invitation. 

Copyright, Doug Kapustin Photography, 2013

Greek Yogurt Pound Cake with Coffee Glaze 

1 box Pillsbury white cake mix (mix “with pudding in the mix”)
1 tsp. vanilla
1 – 8oz container vanilla Chobani Greek yogurt
½ cup sugar
2 sticks butter, softened at room temperature
4 eggs

Preheat oven to 350 degrees. 

Grease bundt pan with shortening, then sprinkle with sugar to coat entire surface. Discard any extra sugar on pan. 

With mixer on medium, beat butter, yogurt, and sugar until fluffy. Add eggs, one at a time. Finally, add cake mix and vanilla. Beat until entire mixture is incorporated. Cake will be thick. Pour into bundt pan and tap on counter to release air bubbles. 

Bake 40-45 minutes or until knife inserted in the center comes out clean. 

Coffee Glaze

1 ¼ cup powdered sugar
3 tablespoons strong coffee (more if needed)

Mix until glaze is thick but will still pour. Pour on cooled cake. 


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