Orange Yogurt Cake

Orange Yogurt Cake

This cake made my house smell like a warm cream­si­cle. Need I say more? I love cit­rus in almost any­thing — fra­grance, food, drinks but par­tic­u­larly in bak­ing. I often bakie with lemons but I was game to try oranges as we had a big bag of them sit­ting on the counter. I used Cuties, which are like Clemen­tines, small and sweet. They’re very juicy but a lit­tle tricky to zest because of their super soft skin. Just watch you only pass your zester or grater over each piece of skin once, or you’ll be down to the pith right away.

This recipe is a mash up of sev­eral that I looked at but owes much to Ina Garten’s Lemon Yogurt Cake — but uses much less sugar. A big plus with using oranges is they just don’t need much addi­tional sweet­en­ing. The cake comes together really quickly and results in a super moist, almost spongey crumb. You could absolutely leave off the glaze alto­gether but I wanted to try the full Monty. True to form, both my kids licked off the sug­ary glaze before devour­ing the cake. This isn’t the cake you’re bust­ing out for a din­ner party but if you feel like a not-too-sweet treat for dessert or with a cof­fee in the after­noon, it’s pretty fab. I like old fash­ioned desserts and this one is def­i­nitely in that category.

Orange Yogurt Cake

Ingredients

  • For the cake:
  • 1 1/2 cup flour
  • 1 1/2  tsp bak­ing pow­der
  • 1/2 tsp bak­ing soda
  • 1/2 tsp salt
  • 1/4 cup sugar
  • 2 Tbsp orange zest
  • 1/3 cup orange juice
  • 3 Tsp agave nec­tar or honey
  • 3 eggs
  • 1 cup yogurt
  • 1/3 cup canola oil
  • 1 tsp vanilla
  • For the glaze:
  • 3 Tbsp orange juice
  • 1 cup confectioner's sugar

Method

Pre­heat oven to 350 degrees.

Pre­pare a 13 inch round cake pan. Grease the pan with a bit of but­ter as well as using a round of parch­ment paper.

Whisk together the flour, bak­ing soda, bak­ing pow­der and salt.

Blend sugar, agave, zest, juice, vanilla, eggs and yogurt until the sugar dis­solves and it is all well combined.

Mix the dry ingre­di­ents with the wet and com­bine well.

Stir in the oil and whisk. You'll have quite a loose, wet bat­ter.

Pour it into the pre­pared cake tin and give it a lit­tle shimmy on the counter to let it all set­tle evenly. Place in a hot oven for 45 to 55 min­utes.

Check it at 45.  Insert a tooth pick, if it comes out clean, it's done.

Allow to cool com­pletely before icing. Place a big plate over the top of the cake and hold it down tightly.

Now flip it over, give the top of the pan a lit­tle rap with your knuck­les and slide the pan off. Remem­ber to peel off that parch­ment.

Repeat with another plate and your cake is ready.

Whisk the confectioner's sugar with the juice to make the glaze.

Pour in a stream onto the cen­tre of the cake and allow it to pour over the edges.

 

 

 

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