Say “hello” to my very first successful bundt cake. Yes, I just said successful.
For others removing the cake might seem like a breeze, for me it was a deal-breaker. I’ve tried lots times and different tricks to remove the cake from the pan without a piece of two stuck to the pan. At one time I had given up even the idea of ever making a bundt cake. It just wasn’t for me I told myself as a consolation.
That until I found the right pan. It’s not a light weight pan like my previous one, doesn’t have too many creases (hope that’s the right word)
My husband loves this pound cake I found a while back on about.com and I’ve made it lots of times in a loaf pan but this time I wanted to make it in my brand-new bundt pan.
Although I think I should have taken the cake out 1-2 minutes earlier, it still turned out moist and tender and in one piece. I saw so happy I did a little dance. Now I can dream of bundt cakes again. I’m already planning to get myself a new pan with a new design like this one, or maybe even this one, and if I feel adventurous I may even join my friend Lora and her #bundtamonth. I can do it! yes, I can now make bundt cakes!! Yuppy!
The bundt cake is made with Chobani Yogurt to keep it moist even after few days. When the cake was completely cooled I melted a bag of Wilton white candy and poured it over the cake. For the red drizzle (it had to have that Christmas-y look) I melted Wilton red candy and drizzled it over the white coating.
I was so excited about the cake that I didn’t realize once the cake is covered in white candy it will be a little hard to slice. Indeed, the candy coating cracks a little when slicing, but it’s not impossible to serve, plus it keep the moisture inside making this cake delicious to the last crumb. Serve it with cream or fresh fruit, or even more yogurt like we did.
Moist and light Green yogurt pound cake covered in white candy and red drizzles for a festive look.
- 1 cup (226 grams) butter
- 1 1/2 cups (300 grams) sugar
- 2 large eggs plus 2 egg whites
- 1 tbsp. vanilla extract
- 3 1/2 cups (420 grams) all-purpose flour
- 2 tsp. baking powder
- 2 tsp. baking soda
- 1 pinch salt
- 2 cups Greek yogurt
- 1 bag Wilton white candy
- 1/3 cup Wilton red candy
- Preheat the oven to 350 degrees. Grease (I used Pillsbury baking spray) one 15 cup bundt cake pan. Set aside.
- In a mixing bowl cream the butter until light and fluffy slowly adding the sugar.
- Scrape down the sides of the bowl and continue mixing. Add the eggs and egg whites and mix until creamy and smooth.
- Stir in the vanilla extract
- Sift the flour, baking powder, baking soda, and salt together in a bowl.
- With the mixer running on low speed, begin adding the flour mixture and the yogurt to the batter alternately. Do not over mix.
- Spoon the batter into the cake pan and smooth the top with a spatula. Bake in a preheated 350 degree oven for about 45 minutes or until a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes before inverting on to a plate.
- Cool completely.
- Melt the white candy in a micrawave safe bowl and with the back of the spoon spread it over the cake. Let sit few minutes until hard.
- Melt the red candy now. Pour the melted red candy in a piping bag and drizzle over the cake. You can also use a fork, which one works best for you.
- Slice and enjoy!
For other Christmas desserts check out #25recipestoXmas
To make this bundt cake I had a little help from my friends at Chobani. And not only they sent me a case filled with Chobani yogurt but they’ll send one lucky reader one too. Just leave a comment below telling me what’s your favorite Chobani yogurt and you’re in. For additional entries fill the rafflecopter form below.
The giveaway is open until Friday, December 21th at 11:59 p.m. EST. The giveaway is only open to U.S. residents. Be sure a valid email address is included with your mandatory comment. Winner will be announced on this post. I will email the winner and if the winner doesn’t respond in 48 hours, a new winner will be chosen. Good luck!
Sending love your way,