Cream cheese bundt cakes made with Greek yogurt, spiked with orange liqueur. There’s no butter and no oil.
It’s officially December, and that calls for a drink. And cake. Or we can have the best of both worlds: boozy cake.
December snuck up on me this year, and half of my brain is convinced that it’s still the beginning of November. However, as always, I have a long list of things I’d like to make and bake before Christmas is all over for another year. Spiced muffins, eggnog, cut-out cookies, gingerbread French toast, soft cookies, festive granola, homemade cranberry sauce, a yule log…
Hmmm, I think I’ll be lucky to cross-off half the foods on my list. And I have a sneaking suspicion that I won’t get around to making a yule log.
Anyway, let’s stick to these bundt cakes for the moment. As you may have noticed from a few of my other recipes – such as these pancakes or this baked oatmeal – I’m a big fan of using alcohol in food (yes, even in breakfast food). The tiniest bit of booze adds a burst of flavor, but without the throat-burning sensation that ordinarily comes with strong drinks.