Name: Spiced Bundt Cake
Ingredients: ¾ Cup Chobani® Whole Milk Plain Greek Yogurt (plus additional for serving); 1 ½ Cup all-purpose flour; 2 Teaspoon baking powder; ½ Teaspoon kosher salt; 2 Teaspoon ground cinnamon; ½ Teaspoon ground ginger; ½ Teaspoon ground nutmeg; ¼ Teaspoon ground cloves; ½ Cup light brown sugar; ½ Cup vegetable oil; 2 eggs; 2 peeled and sliced pears; 2 Tablespoon sugar; Powdered sugar, for topping

A Bundt cake is called a Bundt cake for the shape of the pan it's baked in, not for any particular cake recipe, leaving lots of room for variation. This Bundt cake is spiced with all the flavors of fall: nutmeg, ginger, cloves, and cinnamon. Slice it up and enjoy with a hot tea.

Chobani® Whole Milk Plain Greek Yogurt (plus additional for serving)

all-purpose flour

baking powder

kosher salt

ground cinnamon

ground ginger

ground nutmeg

ground cloves

light brown sugar

vegetable oil

eggs

peeled and sliced pears

sugar

Powdered sugar, for topping


Preheat oven to 350°F. Prepare a Bundt cake pan with butter or nonstick pan spray and dust with flour.


In a medium-sized mixing bowl, whisk together flour, baking powder, salt, and spices.

In another mixing bowl, mix yogurt, brown sugar, oil, and eggs until evenly combined.

Fold dry ingredients into wet and combine until fully incorporated.

Pour batter into pan and bake until golden brown, about 40-45 minutes.


Let cake cool completely on a wire rack before inverting. While cake is cooling, simmer pear slices and sugar in a small saucepan until sugar dissolves and pears are softened.


Serve warm with a dollop of yogurt and warm pear compote.