2 cups vanilla Greek yogurt (sweetened)
1 1/4 cups light brown sugar, packed
3/4 cup Spirits & Spice Jalapeno Extra Virgin Olive Oil
3 large eggs, at room temperature
2 cups all-purpose flour
1 cup yellow cornmeal
3 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter
1/4 cup water
1/4 cup lemon juice
1 cup sugar
1/4 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.
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