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.

Coconut Pound Cake

Coconut Pound Cake

I’m in love with coconut anything, like most Americans. I think the reason for this, is because coconut is not readily available to us. Compared for say, apples, coconuts are very difficult to find fresh (unless you live in Florida). And the old coconuts, don’t even get me started on them, it’s much more effort than reward. So instead were reduced to using coconut extracts, dried, sweetened coconut flakes/shavings, and Coconut milks. Don’t get me wrong here, I love all three of those products and I have used them in this recipe.

I just wish I could show people the taste of young, fresh coconuts and the difference between the fresh and old coconuts.

What you’ll need:

3 cups, flour

2 1/2 cups, granulated sugar

5 eggs

1/2, teaspoon sea salt

1/2, teaspoon baking powder

2 sticks of butter (softened to room temperature)

1/2 cup, coconut milk

1/2 unsweetened almond milk (you can use animal milk, if you want)

1 teaspoon, vanilla extract

Coconut flakes

For the Mise En Place:

Preheat your oven to 325*

Measure out the ingredients (milks, sea salt, baking powder, flour, sugar, extract) and set aside.

For the Recipe:

Cream the butter with an electric mixer until it becomes lighter in color and fluffy.

Add the sugar, and mix until combined. The sugar will not look creamy, like normal, instead it will be grainy.

In a separate bowl, mix together the milks, eggs and extract. Whisk until everything is combined.

In another bowl, sift the flour, baking powder and salt.

Add both the flour and egg mixture to the butter mixture alternatively. Making sure you begin with the flour mixture and also end with it.

Add the coconut to the batter and fold in with a spatula.

Pour the coconut batter into 2 greased and floured loaf pans.

Bake at 325 for about 60 minutes or until something inserted into the middle comes out clean.

Remove from the pans and allow to cool off on a wire rack placed into a sheet pan.

In  small bowl, mix together 1 cup of coconut milk, 1/2 coconut flakes and about 2 cups of powdered sugar and pour the glaze over the cakes.


Serve with plenty of tea or coffee.

Apple Cake, the Bane of my existence.

Apple Cake, the Bane of my existence.

I’ve tried two times to make an apple cake, and so far I’ve failed to make a great apple cake.

My first attempt ended up a little something like this:

As you can see, the cake looks good. However, the bottom is charred beyond existence. I could have skipped this cake across the pond/lake if I tried.

So, if you know me well enough, I do not accept defeat so easily. In the spirit of trying to correct a problem, I chose another apple cake recipe and decided to try again.

To start:

Misenplace! (I always imagine a burly french chef yelling it)

Peel, core, chop your apples, sprinkle some lemon juice on them and toss them to coat. The lemon juice will prevent them from browning due to oxidation. Next, sprinkle 1 tablespoon of cinnamon and about 3 tablespoons of sugar and toss again.

Preheat your oven to 350*

Grease your 9X13 cake pan with your grease of choice.

Now to start our recipe were going to measure 2 cups of sugar and 1 cup of vegetable oil. Combine in a large mixing bowl, then add 2 eggs (one at a time) making sure to thoroughly mix in the eggs each time.

Now add 2 cups of all-purpose flour, 1 1/2 teaspoons of baking powder, 1 teaspoon each of salt and cinnamon. 1 teaspoon of vanilla extract.

When I did this, the mixture became extremely thick and dense. I had to add another egg just to be able to stir it.

Now add the apples and mix until combined.

Pour the cake batter into your greased cake pan and level it out.

Sprinkle the top with one whole bag of Nestle’s Butterscotch chips.

Bake for 55 minutes.

Remove from oven and place on rack to cool.

After the cake is cooled, remove a nice sized chunk (for tasting purposes, of course). Next, drizzle your caramel sauce on top, and place a large dollop of whipped cream on top. Also, a cup of milk would be beneficial for you, considering how rich this is.

  • The toothpick method will be ineffective for checking doneness on this particular recipe because of the gooey topping. I believe this is where i went wrong on both recipes.
  • I used Golden Delicious apples for both recipes for consistency.
  • the cake batter was very thick, I’m not sure why.
  • I used a bottle caramel sauce but I suspect that homemade caramel sauce would be much, much better.
  • I actually ended up cooking my cake for one hour and 20 minutes, but I was using the toothpick method, and the darn thing kept coming out wet.
  • This credit goes to It’s her recipe and it’s gooooood.