2 cups Vanilla Greek yogurt (sweetened)
1 ¼ cups Light brown sugar, packed
¾ cup Spirits & Spice Jalapeno Extra Virgin Olive Oil
3 Large eggs, at room temperature
2 cups All-purpose flour
1 cup Yellow cornmeal
3 tsp Baking powder
½ tsp Baking soda
¼ tsp Salt
½ cup Butter
¼ cup Water
¼ cup Lemon juice
1 cup Sugar
¼ cup Honey
Pinch of salt
Preheat the oven to 350°F.
Make the cake: Spray a 10 cup capacity bundt pan with flour-based baking spray. In a large bowl, combine the vanilla yogurt, brown sugar, olive oil and eggs. Whisk together until well combined. In the bowl of a standing mixer, whisk together the flour, cornmeal, baking powder, baking soda and salt.
With the mixer on low speed, add the wet ingredients to the dry ingredients and stir until just combined.
Pour the batter into the prepared pan and bake for 35 to 40 minutes, or until a toothpick tester comes out clean. Turn the cake out onto a wire rack after the pan is cool enough to handle (about 10 minutes). After the cake cools completely, return it to the bundt pan and level the bottom of the cake with a serrated knife. Make the syrup:
Place the butter, water, lemon juice and sugar in a medium saucepan. Cook over medium heat until the sugar is dissolved and the mixture is steaming. Remove from heat and stir in the honey and pinch of salt. Pour about half of the mixture over the bottoms and sides of the cake. Let stand until the moisture is absorbed. Turn cake upright on a serving plate or cake stand with a lip and brush remaining syrup over the top of the cake until well saturated (you may not have to use all of the syrup).
Serve with a scoop of vanilla ice cream or freshly whipped cream on the side.