Chobani. They recently sent me a case of assorted flavors and varieties. I really like the Chobani bites coffee with dark chocolate chips frozen, but the pineapple caramel bites is easily my favorite. It's the perfect combo of flavors that I didn't expect to love.
So naturally, I wanted to eat it all the time with everything ever. I was thinking about the best way to enjoy this without eating three cups a day. No shame in that, but probably not the healthiest move I could make.
Thus, the pineapple caramel pound cake was born. The Chobani Greek yogurt makes this cake super most and delicious, as well as helps the outside of the loaves turn brown and inviting. I made this into three mini loaves, but you can easily bake a single loaf or bundt if that's your thing.
This would be great with fruit, whipped cream or ice cream, if you're feeling really decadent.
Greek Yogurt Pound Cake Recipe
1 stick of room temperature unsalted butter
3/4 cups plus 2 Tablespoons flour
3/4 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 cup sugar
2 room temperature eggs
2 containers pineapple caramel Chobani Bites
2 teaspoons sugar
Combine the dry ingredients and set aside.
Using your stand mixer with the whisk attachment on medium, cream together the butter and sugar until smooth. Add one egg at a time, then add 1/3 of the dry stuff. Switch off between adding a container of yogurt and another 1/3 of the dry stuff, scraping the bowl as needed, until everything is incorporated and smooth.
Pour the batter into well-oiled pans and sprinkle the remaining sugar on the surface. Bake in a 375-degree oven for 45 minutes, rotating 3/4 of the way through, until the surface is golden brown. Cool in the pans for 10 minutes, then turn out onto wire racks until they're completely cool.