Chocolate glazed strawberry yogurt bundt cake
A moist, delicious and most indulgent treat for your afternoon snack!
Ingredients
CAKE PREPARATION
- 2 ¼ cups all-purpose flour
- ½ teaspoon salt
- 2 tsp baking powder
- ½ tsp baking soda
- 1 cup of butter, room temperature
- 1 cup packed light-brown sugar
- 1 cup granulated sugar
- 4 large eggs
- 1 ½ teaspoons vanilla extract
- 1 cup Krema Strawberry Yogurt
- 1 ½ cups of fresh strawberries, sliced small
CHOCOLATE SATIN GLAZE
- ¾ cup semi-sweet chocolate chips
- 3 Tbsp. salted butter
- 1 Tbsp. white corn syrup
- ¼ tsp vanilla extract
*Fresh strawberries, sliced, if desired to top the cake
Preparation
- Pre-heat your oven to 350 °F.
- Whisk your dry ingredients together in a bowl and set aside.
- Cream the butter until it’s light and fluffy. Mix in the sugars, beating until it’s once again light and fluffy.
- Slowly beat in the eggs then add in the vanilla extract.
- Add the Krema Strawberry Yogurt and mix in thoroughly.
- Add in the dry ingredients, beat until the batter is smooth.
- Fold in the strawberries by hand until incorporated.
- Grease and flour a Bundt pan and pour the batter in. Tap the pan a couple of times on the counter to get any air bubbles out.
- Bake in a 350-degree oven for 55-65 minutes until completely baked through. Test with a cake tester to make sure it’s done or like all Bundt cakes, it will collapse if under baked.
- Remove from the oven and let sit for 5 minutes, then invert onto a baking rack to cool.
- Combine the ingredients for the satin chocolate glaze in a large glass microwave-safe measuring cup. Microwave on high for 30-second intervals, stirring after each until the mixture is smooth and completely combined.
- Pour over the cake, then top with fresh strawberries if desired.
- Serve and enjoy!
A delicious cheesecake ready in no time.
Ingredients
CRUST
- 1 cup (250 ml) crumbled Graham crackers
- ¼ cup (60 ml) butter, melted
- 2 tbsp (30 ml) sugar
CHEESE FILLING
- 500 g (2 tubs of 250g) organic cream cheese, softened
- 2 eggs
- ⅔ cup (160 ml) Krema maple syrup yogurt
- ½ cup (125 ml) sugar
- 2 cups (500 ml) blueberries
Preparation
Preheat oven to 350°F (180°C).
- For the crust, combine all the ingredients.
- Evenly press the mixture to the bottom and sides of a cake pan to form the crust.
- Cook for 8 to 10 minutes and let cool.
- For the filling, whisk together cream cheese, eggs, yogurt and sugar in a bowl.
- Add half the blueberries and pour over the cooled crust.
- Bake for 35 to 40 minutes or until the filling sets.
- Let cool.
- Garnish with the remaining blueberries and sprinkle with icing sugar.
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