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.