Crystallized Ginger and Greek Yogurt Cake

Crystallized Ginger and Greek Yogurt Cake

It’s not often I find something that I can eat everyday without every becoming sick of it, some of those examples would be french bread pizza, Filipino Adobo, Cinnamon rolls, pancakes, my wife’s ham and egg sandwiches, coffee, and now this..

This cake involves two rather strange ingredients. The first being Crystallized ginger. A quick search of Google tells us that Crystallized ginger is ginger that’s cooked in a sugar/water mixture then coated in sugar.

If you don’t know what Greek yogurt is, it’s yogurt that’s been strained of any excess liquid, creating a yogurt that’s healthier and thicker.

what you’ll need:

1 cup butter, at room temperature
1 1/2 cups sugar
2 teaspoons vanilla extract
4 eggs, at room temperature
2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon salt
1 1/2 cups Vanilla Greek yogurt
3/4 cup crystallized ginger, cut in tiny pieces

Our misenplace would be taking the butter and the eggs out ahead of time, so they’ll be at room temperature when were ready to use them. Also, preheat your oven to 300* were going to cook this sucker slow and low.

In a large mixing bowl, beat the room temperature butter for approximately 4 minutes, allowing it to lighten in color.

Add the sugar, and the vanilla.

Mix until thoroughly combined together. Next, add the eggs, one at a time to the butter/sugar mixture.

The mixture will be thick, this is what we want. Now, were going to add the dry ingredients, so mix together the flour, baking powder and salt in a separate bowl. Add 1/3 of the flour mixture to the butter mixture.

Next were going to alternate between the flour mixture, and greek yogurt. So take 1/3 of the vanilla yogurt and add it to the butter mixture. Continue doing the alternations until both the Greek yogurt and the flour mixture are used up. Next add in the crystallized ginger to the cake mix.

Prepare your bundt pan by rubbing shortening (or butter) on the inside of the pan and then coating the shortening with flour. Pour the cake mix into the pan evenly. Once all of the mix as been placed into the pan, gently tap the bottom of the pan on a counter top to ensure no air bubbles will be present, and to make sure that cake was evenly distributed.

Bake this at 300 for 1 hour. Of course, if your oven is as evil is mine is, you can start checking for doneness at the 50 minute mark.

Once the 1 hour is up, remove from the oven, allow to cool in the pan for approximately 15 minutes, then remove the cake from the pan to a wire rack. When the cake as cooled completely (about 2 hours) place the wire rack into a sheet pan.

In a small bowl, mix together 1/2 cup of milk and about 2 cups of powdered sugar.

Pour the icing over the cooled cake.

I just realized that i don’t have a picture of this cake on a plate, oh well, I guess i’ll just have to make another!! *wink*

Just a quick note, I’ve successfully made a variation of this cake, omitting the ginger and adding orange zest and juice. It was just as good, I think the variations would be endlesss. I’m going to add fresh strawberries next time.

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