Iced Gingerbread Bundt Cake

I'm a little late to the holiday party, but I figured this could still be made and enjoyed in the colder months. I actually made this before Christmas, but with all the celebrating and traveling I'm just getting around to posting it.

In previous posts I've mentioned my love for Greek yogurt and how diverse the stuff is. You can substitute it for practically anything (oil, butter, sour cream, etc). And, I do just that. If I can, I'll slip some Greek yogurt into a recipe.

When I saw this recipe on the side of my vanilla yogurt container, and I concluded I had every necessary ingredient, it was only right that I went ahead and made it.

YUM! This moist, dense cake is FULL of spices that sing of the holidays and winter months. The icing adds a nice pop of sweetness that compliments those aforementioned spices.

Iced Gingerbread Bundt Cake

1 1/2 cups, plus 3 Tbsp non-fat vanilla Greek yogurt
3 cups all purpose flour
1 1/2 Tbsp ground ginger
1 1/2 Tbsp ground cinnamon
3/4 tsp ground cloves
3/4 tsp nutmeg
3/4 tsp baking powder
3/4 tsp baking soda
1 1/4 tsp salt
2 large eggs
1 cup dark brown sugar
1 cup molasses (maple syrup is an excellent substitute)
3/4 cup canola or vegetable oil
1 1/2 cup powdered sugar

Preheat oven to 350.
In a large bowl, whisk flour, spices, baking powder, baking soda and salt.
In a seperate large bowl, whisk together eggs and brown sugar. Add molasses and 1 1/2 cup Greek yogurt. Stir in flour mixture and then oil.
Pour batter into greased bundt pan and bake until cake tester comes out clean, 45-55 minutes.
Cool, then unmold onto cake plate.
Whisk remaining 3 Tbsp yogurt with powdered sugar and drizzle over cake.
Let stand 15 minutes prior to slicing and serving.

Pair this with a big glass of milk (or eggnog if that strikes your fancy), and settle in next to the fireplace with a big fleece blanket and a good book.

Enjoy!

Source: Chobani