Irish Tea Cake with Whisky Yogurt Sauce

This cake gets it’s sweet vanilla flavor from Chobani Zero Sugar Yogurt. We’ve cut the sugar in the recipe in half!

Prep time: 20 minutes

Cook time: 30 to 35 minutes

Whisky Yogurt Sauce:

1/3 cup Irish whisky

3 tablespoons butter

1/4 cup powdered sugar

6 tablespoons Chobani Oat Milk (any variety)

1 (5.3-oz.) container (1/3 cup) Chobani Zero Sugar Vanilla or Vanilla Yogurt,

Cake:

1/2 cup butter, softened

1/2 cup sugar

1 teaspoon vanilla extract

1 (5.3-oz.) cup (1/3 cup) Chobani Zero Vanilla Yogurt, at room temperature

2 eggs

1/3 cup Chobani Oat Milk (any variety)

1 1/4 cups flour

1/2 cup scooped and lightly packed fine almond flour

2 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon sea salt

To prepare sauce, bring whiskey and butter to a simmer in a small saucepan. Simmer over very low heat for 5 minutes. Remove from heat and let cool to warm, then whisk in powdered sugar and oat milk. Let cool, then whisk in yogurt. Whisk mixture as it cools and store in the refrigerator until ready to serve. (May be prepared several days ahead and stored in the refrigerator.) Preheat oven to 350°F and line the bottom of an 8-inch round baking pan with a circle of parchment paper; spray the sides with nonstick spray or lightly butter. Beat butter and sugar in a medium bowl with a mixer until light and fluffy. Beat in vanilla and yogurt until smooth. Beat in eggs one at a time, beating well after each addition, then beat in oat milk. Stir together flours, baking powder, baking soda and salt in a small bowl then add to batter; beat just until dry ingredients are incorporated. Spread in prepared pan and bake for 30 to 35 minutes or until a toothpick incorporated into the center comes out clean. Makes 8 servings.