Orange Yogurt Cake
Spring has arrived and I think we need a celebration! We all know that no celebration is even worth celebrating if there isn’t cake, but let’s face it….winter has not been kind to our waistlines. Well, I should speak for myself, it has not been kind to MY waistline. My goal for all of last year (before I turned 50) was to try to get into the best shape of my life, which I felt would make turning 50 not so bad. Well, it turns out turning 50 wasn’t so bad, but I was fat when it happened. The 3 months since haven’t been all that momentous either, so if we are going to have cake anyway (and you know we will) then how about one that at least falls somewhere in the “kind of healthishhh” category.
If you know me, then you know I love Ina Garten, and for many years now I’ve been making her Lemon Yogurt Cake which is one of the moistest, most delicious cakes you will ever put in your mouth. I decided a week or two ago to give it a twist (ha, see what I did there?…a twist…citrus…lemon…ok) and substitute the lemon with orange. I do love a good orange cake, so I did it, I ate it (OK, I actually shared most of it) and now I’m brightening your Spring Fling by sharing the recipe with you.
Again, this is an adaptation of Ina Garten’s Lemon Yogurt Cake.
Orange Yogurt Cake
Ingredients
- 1 1/2 cups all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1 cup plain whole milk yogurt I used "light" yogurt and it worked fine
- 1 1/3 cups sugar
- 3 large eggs
- zest of 1 large orange
- 1/2 teaspoon vanilla
- 1/2 cup vegetable oil
- 1/2 cup fresh squeezed orange juice
Instructions
- Preheat the oven to 350 degrees. Grease an 8 1/2x 4 1/4" x 2 1/2" loaf pan. Line the bottom with parchment paper. Grease and flour the pan. Set aside.Sift together the flour, baking powder and salt into one bowl. In another bowl, whisk together the yogurt, 1 cup sugar, eggs, orange zest and vanilla. Slowly whisk the dry ingredients into the yogurt mixture. With a rubber spatula, fold the vegetable oil into the batter, making sure it's all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes or until a toothpick comes out of the center clean.Meanwhile cook the 1/2 cup orange juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the orange sugar syrup over the cake and allow it to soak in. Cool.When the cake is completely cool, combine 1 cup confectioner's sugar and 2-3 tablespoons orange juice. Pour over the cake.Garnish with oranges if desired.
New York City book signing, December 2010, and yes, she was as nice in person as she appears on the show…I’m still checking my mailbox everyday for a dinner invitation, but the post office must have lost it. Ina, if you’re reading this, email me!
xo
