
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.
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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