I'm affiliated with an organization called Food Buzz as you can tell from the left side of my blog. They occasionally have food related giveaways, product samplings, and contests. A week ago they asked if I would like to participate in an offer from Fage, the greek yogurt company.
I had NO hesitation is saying yes as I've already been eating and baking with this delicious yogurt for two years now.
Here's a couple links to recipes I've already posted regarding FAGE yogurt.
The Merlin Menu Tikka Masala
The Merlin Menu Chocolate Yogurt Cake with Cream Cheese Frosting
Honey Buttermilk Panna Cotta
In fact, if you read the Honey Buttermilk post you will see that Fage's Honey Yogurt was the inspiration of my recipe. That being said, given that they are having a contest, in a few days I think I will make Panna Cotta again, but this time, instead of Buttermilk, I will use Fage Yogurt and combine it with a layer of honey. We'll see how it turns out.
A variation on pound cake recipe using Greek Yogurt. Rich, and dense, and moist and absolutely delicious. Can be served topped by fruit, caramel, dulce de leche, whipped cream or anything else you may think of.
Here's a different serving idea for your dessert, especially if you're Barbequeing. Slice the pound cake and place slices directly onto the grill. Only a few minutes each side until they get grill marks. Remove, place on plates and cover with sugared raspberries or strawberries and some whipped cream. Delicious and different!
Ingredients and Method:
1/2 cup butter, room temperature
3 cups granulated sugar
1 vanilla bean
1 7 oz. container Fage Greek Yogurt
3 cups all-purpose flour, sifted before measuring
6 eggs
1 tablespoon vanilla extract (Yes, in addition to the vanilla bean)
Preparation:In a large mixing bowl, cream butter and sugar and split the vanilla bean and scrape seeds into mixture. With mixer on medium speed, gradually beat in the yogurt. Add flour, alternating with the eggs, beginning and ending with flour. Stir in vanilla. Pour batter into a greased and floured 10-inch tube pan or Bundt cake pan.
Bake at 325° for about 1 hour and 15 minutes to 1 hour and 25 minutes, until a wooden pick comes out clean when inserted in the center. Let cool in pan for 10 minutes, then remove to a rack to cool completely.
A note about the cooking time. This is a very thick batter so it will probably take ALL of the baking times listed if not a little bit longer. Do check the cake often with the wooden pick technique as you don't want it not quite baked in the very middle. By the same token, it can start to burn pretty quickly, so watch it carefully towards the end of the cycle. When you do check with the wooden pick push it in as deeply as you can as this batter can get done on top and still not be quite done in the middle.
Ingredients and Method:
1/2 cup butter, room temperature
3 cups granulated sugar
1 vanilla bean
1 7 oz. container Fage Greek Yogurt
3 cups all-purpose flour, sifted before measuring
6 eggs
1 tablespoon vanilla extract (Yes, in addition to the vanilla bean)
Preparation:In a large mixing bowl, cream butter and sugar and split the vanilla bean and scrape seeds into mixture. With mixer on medium speed, gradually beat in the yogurt. Add flour, alternating with the eggs, beginning and ending with flour. Stir in vanilla. Pour batter into a greased and floured 10-inch tube pan or Bundt cake pan.
Bake at 325° for about 1 hour and 15 minutes to 1 hour and 25 minutes, until a wooden pick comes out clean when inserted in the center. Let cool in pan for 10 minutes, then remove to a rack to cool completely.
A note about the cooking time. This is a very thick batter so it will probably take ALL of the baking times listed if not a little bit longer. Do check the cake often with the wooden pick technique as you don't want it not quite baked in the very middle. By the same token, it can start to burn pretty quickly, so watch it carefully towards the end of the cycle. When you do check with the wooden pick push it in as deeply as you can as this batter can get done on top and still not be quite done in the middle.
I made this recipe for this post in a oblong baking dish, but I really would recommend a tube pan or a Bundt cake pan.
Enjoy!
As part of the Foodbuzz Featured Publisher program, I have been entered for the chance to win a trip to Greece courtesy of FAGE. You too can enter to win one of three trips to Greece by entering the FAGE Plain Extraordinary Greek Getaway here: http://www.fageusa.com/
As part of the Foodbuzz Featured Publisher program, I have been entered for the chance to win a trip to Greece courtesy of FAGE. You too can enter to win one of three trips to Greece by entering the FAGE Plain Extraordinary Greek Getaway here: http://www.fageusa.com/
7 comments:
I really enjoy Fage Greek yogurt for so many things. In a pound cake, it adds a lot of moisture. I could envision this with a mound of fresh strawberries and whipped cream. Oh, wait! Strawberry cream cheese and two slices of this, like a sandwich. Who doesn't love pound cake? I know that I do!
Did you read my paragraph on grilled pound cake with strawberries?
Yum! Grilled pound cake is one of my all time favorite desserts. I used it on my very first dessert segments. :) We are kindred spirits eh? Love the use of Greek yogurt here. Thanks Merlin! Always awesome!
One of my favorite recipes! It is easy and quick to bake and the taste doesn't compare with any treat on the market!
Yummy! So simple and easy to bake. I love to try this and add some frosting on top.My kids will surely love that.
I already try this one and it really taste so good. Actually until now I can't forget what it taste. I think I am craving for more.
i can't find the post, but the snickerdoodle cheesecake bites you sent were really good. I made them for a halloween party I attended, where I dressed as Snooki, and called them "Snookiedoodle Cheesecake Bites". They were a hit. Thanks Ron! -KB
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