Category Archives: Cakes

Lemon Chobani Pound Cake.

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This is a recipe from Ina Garten that I tweaked to make a bit healthier… well as healthy as you can get for pound cake.  Ha!  I made this with my best friend Leslie this afternoon, who has graciously opened her kitchen to me to cook in this week while the final phase of renovations happens in my own kitchen.  We should’ve talked and laughed less and paid more attention to the recipe but it came out great and tastes like lemony heaven.


Ingredients:

Baking spray
1/4 cup of turbinado sugar
3 cups of sifted cake flour
1 teaspoon salt
1 stick of butter (or Smart Balance)
1/4 cup of Chobani lemon or vanilla Greek yogurt
2 cups of sugar
6 eggs, room temperature
2 teaspoons vanilla extract
Zest from one lemon
1 cup of heavy cream

Directions:

DO NOT preheat the oven.  Place the baking rack in the middle of the oven.  Spray your bundt cake pan or loaf pans and sprinkle with turbinado sugar.  Sprinkle it as a nice layer on your pan.

Combine sifted flour and salt.  Sift this mixture 3 times.

In your stand mixer fitted with the paddle attachment, beat the butter and sugar.  This should be mixed for about 4-5 minutes.  Then add one egg at a time, mixing before the next addition.  Add Chobani, vanilla extract and zest.  Blend this well.  Then alternate adding the flour to the butter mixture with the cream.  Pour the batter into the prepared pan.  Turn the oven on to 350 degrees and bake for 50-60 minutes or until a toothpick inserted comes out clean.  Let the cake cool completely before removing from the pan.  Slice and top with whipped cream, fruit or ganache.

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Zebra Bundt Cake.

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I wanted to make a fun cake for my cocktail party that I hosted last evening.  I found a wonderful picture of this cake on line and knew I had to make it.  Attached is step-by-step directions and the recipe for making this lovely cake and ganache.  It was very well received and quite fabulous.

http://www.bakersroyale.com/cakes/zebra-bundt-cake/

Ingredients:
Cake

  • 3 cups cake flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 2 ½ cups granulated sugar, divided
  • ½ cup natural (not Dutch-processed) cocoa powder
  • 6 tablespoons water
  • 1 ½ cups unsalted butter, melted and cooled
  • 1 ½ teaspoons vanilla extract
  • 5 large eggs
  • ½ cup whole milk

Glaze

  • 6 ounces bittersweet chocolate
  • ⅔ cup heavy cream

Instructions:
To make cake

  1. Sift flour baking powder and salt into a bowl; set aside.
  2. In a separate medium size bowl add in ½ cup of sugar, the cocoa powder, and water then whisk until mixture is smooth; set aside.
  3. Place melted butter and sugar in a stand mixer bowl fitted with a paddle attachment. Beat on medium high until mixture is blended, about 1 minute. Add in vanilla and beat until combined. Add and beat eggs one at time, mixing well after each addition. Once all eggs are added, beat mixture until it becomes light and fluffy (it will resemble pancake batter, but slightly thinner).
  4. Turn mixer speed down to low and add the flour in three additions, alternating with the milk in two additions and mixing just until blended.
    Add 2 cups of the batter to the cocoa mixture and stir until blended.
  5. Using an ice cream scoop, pour two scoops of vanilla mixture into pan. Now alternate and pour one scoop of chocolate mixture on top of vanilla mixture. Continue to alternate between vanilla and chocolate layers until bundt pan is filled.
  6. Bake zebra pound cake for 50-60 minutes at 350 degrees F or until a cake tester inserted into the center comes out clean. Cool cake in the pan on a wire rack for 15 minutes. Invert the cake onto the rack and cool completely.

To make glaze

  1. Place chocolate and cream in a pan over low heat and stir until chocolate is melted. Set aside to cool for 10 minutes before using.

Assembly

  1. Pour the glaze on top and let glaze set, about 30 minutes. Slice and serve.
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Over-the-Top Chocolate Peanut Butter Bundt Cake

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This is a morphed version of the Chocolate Peanut Butter Dream cake I posted last week.  My daughter helped me concoct this lovely cake in honor of my sweet father’s 74th birthday today.  This version is a bit less time consuming but equally fabulous!

Ingredients:

1 box of devil’s food cake
3 eggs
1 c of buttermilk
1/2 c of vegetable oil
1 c of dark chocolate chips (for the cake batter)
Ingredients for the topping on the cake:
1.5- 2 c of chopped up Reese’s Peanut Butter Cups (I purchased the regular sized bag at my local market)
8 oz of dark chocolate, chopped – I used dark chocolate chips (Ghirardelli 60% dark cocoa chips)
1 c of heavy cream

Directions:

Preheat the oven to 350 degrees.  Spray your bundt pan with non stick baking (floured) spray..

In your stand mixer with the paddle attached, mix the cake mix, eggs, buttermilk and oil for 1 minute.  The increase the speed to med/high for 2 minutes.  Fold in 1 c of chocolate chips by hand.  Pour the batter into the bundt pan and bake about 28-30 minutes or until a toothpick inserted comes out clean.

Let the cake cool completely before removing and plating.

Once the cake is completely cooled… Add your 8 oz of chopped chocolate or chips to a bowl and set aside (I used my large measuring cup).  In a small sauce pan heat the heavy cream until it starts to boil.  Remove from the heat and pour over the chopped chocolate. Whisk until it is completely melted and creamy.

At this point you will pour the melted chocolate over top and let it drip down the sides.  Then top the cake with the chopped peanut butter cups.  Then pour a big glass of cold milk and enjoy!

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Chocolate Peanut Butter Dream Cake.

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Got milk?  You’ll need it!  I’ve had & made this recipe for about 15 years now.  I always seem to break it out for special birthday celebrations.  Tomorrow is my sweet neighbor Ellie’s 5th birthday.  I couldn’t resist making this, especially when she told me that she loves Reese’s Peanut Butter Cups!  Hopefully her & her sweet family enjoy this with a huge glass of very cold milk tomorrow :)

Ingredients:

1 box of devil’s food cake
3 eggs
1 c of buttermilk
1/2 c of vegetable oil
3 c of chopped up Reese’s Peanut Butter Cups (divided 2 c/1 c)
8 oz of dark chocolate, chopped
1 c of heavy cream
3/4 c of peanut butter (smooth)

Directions:

Preheat the oven to 350.  Spray two round 9 inch cake pans with non stick spray (I also lined the bottom of my pans with wax paper if you care to do that as well).

In your stand mixer with the paddle attached, mix the cake mix, eggs, buttermilk and oil for 1 minute.  The increase the speed to med/high for 2 minutes.  Fold in 2 c of the chopped peanut butter cups by hand.  Pour 1/2 of the batter into one pan and then repeat with the second pan.  Bake for about 25-30 minutes or until a toothpick inserted comes out clean.

Let the cakes cool completely before removing.

In the meantime, chop up your chocolate bar or chips (whatever you’re using) and set aside in a bowl.  In a small sauce pan heat the heavy cream until it starts to boil.  Remove from the heat and pour over the chopped chocolate. Whisk until it is completely melted.

Add the peanut butter to a bowl and microwave for 1 minute.  Set aside.  Add your first cake layer to your decorative dish.  Pour the peanut butter over the top of the first cake (layer in between). Then place the second cake over top.  At this point you will pour the melted chocolate over top and let it drip down the sides.  Then you will top the cake and sides with the remaining 1c of chopped peanut butter cups.  Enjoy!

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Blood Orange Chobani Pound Cake.

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I’m a huge blood orange fan!  I was very excited when I saw them at my local farmer’s market and knew I had to buy them.  My mind was racing with what recipes I could create.  I think this one is a slam dunk!

I broke this recipe up into two distinct recipes so it’s easier to follow.  I LOVE what Chobani does for this pound cake.  Super moist & it just melts in your mouth.

Chobani Pound Cake:

1 1/2 c of all purpose flour
2 tsp of baking powder
1/2 tsp of salt
1 c of Chobani (lemon, blood orange or non or low fat plain yogurt)
1 c sugar
3 eggs
Zest of two blood oranges
1 tsp vanilla extract
1 tsp of orange extract
1/2 c of vegetable oil

Directions:

Preheat the oven to 350.  Non stick spray a glass loaf pan and set aside.

Sift the flour, baking powder and salt into a mixing bowl.  In your stand mixer with the whisk attachment, add Chobani, sugar, eggs, blood orange zest, vanilla and orange extracts.  Then slowly add the dry mixture to the wet and mix to incorporate.  Then add the vegetable oil and mix just until blended.  Avoid over mixing.  Pour into prepared pan and bake for 50 minutes or until a toothpick insert comes out clean.

Glaze:

1 c of confectioners’ sugar (possibly more if you need to thicken the glaze up)
2 tbl of freshly squeezed blood orange juice
1 tsp of blood orange zest

Place all the ingredients in a bowl and whisk.  Add additional sugar if you need to thicken the glaze.

Pour over a completely cooled pound cake.

 

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