To Salted Caramel Italian Meringue Buttercream

I told you I had something amazing up my sleeve to share with yall. Few things are better than the perfect buttercream. Actually scratch that, I am just not sure anything is better than THE PERFECT BUTTERCREAM. Star worthy. Would win hands … Continue reading

To Chocolate Yogurt Bundt Cake

My second bundt in Turkey! Woot! Let me just say that the apartment smells like heaven. Who doesn’t like chocolate?!?!?! – don’t answer that. I am a chocoholic – honestly. If I get a chocolate craving it may take days for it to pass. I just cant kick it sometimes. This is the end of my chocolate craving – this baby just wanted to be made.

Instagram photo!

I knew I wanted to do something with chocolate and the massive yogurt container in the fridge inspired my second ingredient. Really – a huge container (2 kg +) is a staple in most if not all Turkish homes. Even better it is plain so perfect and much healthier to cook/bake with than its evil twin of sour cream (which I don’t think I could even buy here if I wanted to). May look next time I am in the store.

Anywho – this cake was super moist and definitely hit the spot. It was Harika (wonderful)! With a short ingredient list and short directions the hardest part about it is waiting for it to actually bake (and the most nerve-racking since the oven I have to work with has a personality of its own) and then cool off.

You can jazz it up any which way your little heart tummy desires – nuts, fruit, glaze, or just plain and simple powdered sugar – the route I took. I specifically chose the later because my mom makes a too die for chocolate bundt that she tops only with powdered sugar. Granted I should have just asked her for the recipe (wink wink madre), but a little thing called an 8 hr. time difference stood in my way. I should have been more on top of things and asked for it earlier – maalasef (oh well – unfortunately).

If you want to make your host family smile – or if you want to smile than just make this bundt cake – NOW!

Post a nice dinner with the host family we had a wonderful dessert session – ohhh how I love dessert sessions. In addition to the cake we had in season fruit – the wonderful cherries and then my little yellow/green friends – can’t remember what they are called – mission of the day. The host daughter had two slices so I think it is safe to say that the cake will be eaten in no time.

Another instagram – view from the top

Ingredients:

2 cups flour

2/3 cup dutch process cocoa

1 1/2 teaspoons baking soda (1 european package of baking soda)

1/2 cup margarine, softened

1 1/2 cups sugar

2 eggs

1 1/2 cups plain yogurt (Turkish yogurt)

1 teaspoon vanilla extract (1 european package of vanilla sugar)

Directions:

Grease a bundt pan – be sure to get all of the crevices – I used olive oil

Sift 2 C flour and 2/3 C of cocoa together with the baking soda , set aside.

In a large mixing bowl cream together the butter and sugar.

Beat in the eggs.

Add the flour mixture alternately with the yogurt in two parts. Do not over mix. Stir in the vanilla.

Pour the batter into the prepared pan and bake in a 350 oven for 45-55 minutes, until a tester inserted comes out clean. (This is an approximate for temps since I am working with notches – but be sure to keep an eye on it)

Cool for 10 minutes before inverting onto a rack to cool completely

Dust with powdered sugar and serve – fruit makes it grand! Just saying.

My sister made this bundt for the 4th of July – I want it – I want it ALL!

Bundts are totally coming back into fashion – they are the hit thing these days ya know?!?!

Cheers to baking abroad and dessert sessions with host families

n