Fresh Raspberry Yogurt Bundt Cake

 2 1/4 cups all-purpose flour

1/2 tsp baking soda

1/2 tsp salt

zest of 1 lemon

1 cup butter, softened

1 cup sugar

3 eggs

2 Tbsp lemon juice

6 oz plain Greek yogurt, 1 container, (Chobani brand)

2 cups fresh raspberries

3 Tbsp flour

Raspberry Frosting:

4 oz cream cheese, softened

1/4 cup seedless raspberry jam or preserves

1 cup powdered sugar

3 Tbsp milk

1.  Preheat oven to 325 degrees.  Grease ad flour a bundt pan and set aside.

2.  In a large bowl, mix together 2 1/4 cups flour, baking soda, salt and zest from lemon.

3.  In a separate bowl cream together butter and sugar until light and fluffy.  Mix in eggs and lemon juice.  Add to flour mixture, then mix in yogurt.

4.  In a small bowl, toss fresh raspberries and flour together.  Carefully fold them into the cake batter  Pour batter into the bundt pan and bake for 50-60 minutes (or until a toothpick stuck in the middle comes out clean)

5.  Allow cake to cool in the pan for about 15 minutes and turn out onto a large plate (don't try to do it any earlier- it will fall apart)  Let cake cool completely, then drizzle with frosting.

Frosting Instructions:

In  a small bowl, beat cream cheese and raspberry jam together.  Add milk and powdered sugar (more or less of each until you reach the consistency you like) and drizzle over the top of the cake.

Notes:  Don't skip coating the raspberries in flour.  It helps them from sinking to the bottom of the batter.

Serves 12

Chocolate Yogurt Cake

 1 cup all-purpose flour

1/2 cup unsweetened cocoa 

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

3 large eggs, room temperature, whisked

1 cup plain Greek yogurt, room temperature

1 1/2 tsp vanilla

1/2 cup oil

1 cup sugar

 

Preheat oven to 350 degrees.  In a large bowl mix the dry ingredients, flour, cocoa, baking powder, baking soda and salt. In another bowl mix the wet ingredients, eggs, yogurt, vanilla, oil and sugar.  Mix the wet into the dry ingredients.  Whisk and stir together.  Pour into a cake pan (8 inch cake pan or spring form pan).  and spread evenly. Spray with nonstick spray or oil.  Place a parchment paper into pan covered with oil.  Bake at 350 degrees for 35-45 minutes.  Cool.  

Glaze:

3 oz semisweet chocolate

 2 Tbsp butter 

1 Tbsp honey

Put water in a saucepan over the stove, like a double boiler.  Water should be simmering.  In a bowl inside the pan add the chocolate, butter and honey.  Mix well.Take off heat and set aside.  It will thicken up.  Pour the glaze over the cake. Top with chocolate sprinkles.

Recipe:  joy of baking

Raspberry Chia Yogurt

 2 cups Greek yogurt or coconut yogurt

1 cup coconut milk

2 tsp vanilla extract

1/4 cup raw honey or maple syrup1/4 cup chia seeds

Raspberry Puree: 

 2 cups fresh raspberries 

2 tsp fresh lemon zest 

In a mixing bowl or glass container add all of your chia pudding ingredients.  Whish thoroughly to combine well.  

Divide the chia pudding base among individual serving mason jars or glasses.  Refrigerate for at least 4 hours to overnight.

Just before serving, place the fresh raspberries in a bowl together with the lemon  zest.  Using a fork mash until pureed.  Top your chia pudding with the lemony raspberry puree.  stays good refrigerated for up to 2-3 days.