Preheat oven to 350°F. Prepare a Bundt cake pan with butter or nonstick pan spray and dust with flour
In a medium-sized mixing bowl, whisk together flour, baking powder, salt, and spices
In another mixing bowl, mix yogurt, brown sugar, oil, and eggs until evenly combined
Fold dry ingredients into wet and combine until fully incorporated
Pour batter into pan and bake until golden brown, about 40-45 minutes
Let cake cool completely on a wire rack before inverting. While cake is cooling, simmer pear slices and sugar in a small saucepan until sugar dissolves and pears are softened
Serve warm with a dollop of yogurt and warm pear compote
Ingredients
3/4 cup Chobani® Whole Milk Plain Greek Yogurt (plus additional for serving)
1 1/2 cups Urban Meadow® all-purpose flour
2 tsp baking powder
1/2 tsp Urban Meadow® salt
2 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/2 cup light brown sugar
1/2 cup Urban Meadow® vegetable oil
2 Urban Meadow® eggs
2 pears, peeled & sliced
2 tbsp Urban Meadow® sugar
optional Urban Meadow® powdered sugar, for topping
