I knew this recipe was a good one, but ever since my visit to Chobani headquarters the other week, this Iced Gingerbread Bundt recipe has been making an appearance on a multitude of blogs including Cafe Terra,  where my friend Terra tested five, count em' FIVE! bundt cakes and here on Foodie Fresh where my buddy Kelly Davis calls it the piece de resistance of her visit. 

I can't blame them, the recipe creates a nearly flawless cake that is moist and rich with spices. I decided to recreate the recipe in the form of mini-bundts, personal cakes brimming with holiday spice and kissed with hints of orange, one of my favorite complements to gingerbread. 

Spiced Gingerbread Bundt Cakes with Orange Vanilla Glaze
slightly adapted from the Chobani Kitchen
3 cups all purpose flour
1 1/2 tablespoons ground ginger
1 1/2 tablespoons ground cinnamon
3/4 teaspoons ground cloves
3/4 teaspoons nutmeg
3/4 teaspoon aluminum-free baking powder
3/4 teaspoons baking soda
1 1/4 teaspoon kosher salt
2 large eggs
1 cup muscovado sugar
1 cup blackstrap molasses 
1 1/2 cups Chobani Vanilla Greek Yogurt plus 3 tablespoons Chobani
3/4 cup orange infused olive oil
1 1/2 cup powdered sugar
1/2 vanilla bean, scraped
Zest of one orange

Preheat oven to 350 degrees and grease the mini-bundt or regular Bundt pan. Whisk together flour spices, baking powder, baking soda and salt. Set aside. In a separate bowl, whisk together eggs and muscovado sugar. Add the molasses and then 1 1/2 cups Chobani Yogurt. Stir in the flour and then the olive oil. Pour the batter into a greased Bundt pan and bake until a toothpick comes out clean. For mini-bundts, I would check after 30 minutes. For a regular bundt, bake for 45-55 minutes. Let cool in pan for ten minutes and then unmold onto a cooling rack and let cool completely before glazing. 


For the glaze: Whisk together 3 tablespoons of Chobani with powdered sugar until it becomes thick and creamy. Add the scraped vanilla bean and orange zest and whisk together. Drizzle over completely cooled cakes.