orange yogurt cake

This is a very light and tasty little cake.  It is extremely simple to make and comes out very moist.  I don’t recall where I found the recipe, but I have made this cake time and time again. 

 

In the winter, I serve it with orange or tangerine segments macerated in a little sugar – I add berries when they are ripe and abundant in the summer.  I’ve considered adding a little Grand Marnier to the accompanying fruit, but the cake is so light and refreshing that I’m afraid the flavor will be over-powering. 

 

I’d love to know about any delicious dessert recipes that you have tried recently.

 

orange yogurt cake

 

• 1 cup of flour, sifted
• ½ cup plus 2 tbsp sugar
• ½ tsp baking powder
• a pinch of salt
• 1/8 tsp baking soda
• ½ cup plain, whole milk yogurt (sour cream can be substituted, if you wish)
• ¼ cup vegetable oil (or canola)
• zest of an orange
• 1 tbsp orange juice
• 1 large egg
• ½ tsp pure vanilla extract

whisk the first five ingredients together in a large bowl

mix the remaining ingredients separately, then gently incorporate the dry ingredients

pour batter into a greased, nine inch round (shallow) cake pan

bake at 325 degrees for 20 to 25 minutes

serve dusted with powdered sugar with fruit and syrup on the side

 

 

fruit syrup

 

• one to two oranges, segmented
• fresh berries
• 1 tbsp sugar

 

1. mix your fruit and sugar in a small bowl and allow to sit for a while to macerate
2. serve alongside the cake, which will soak up some of the sweet juices!

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