Cake #24 - Orange Yogurt Cake

I caved in and bought the Martha Stewart's Cakes book on Monday.  And I love it.  It's got tons of recipes I'm gonna try and every cake has a picture.  It has a wide range of cake recipes (including cheesecakes, coffee cakes, single-layer cakes, cakes with fruit, bundt cakes, frozen cakes and layer cakes).  I'm in heaven. 

I was traveling over the weekend, so I didn't get a cake baked until tonight.  It's a small cake (8-inch pan, only 1 cup of flour and 1 egg) and with oil it combines without a mixer.  It uses orange zest and a little bit of fresh juice, so the kitchen smelled delicious during prep and baking. 

This cake was simple to make but Martha Stewart's recipe included serving the cake with sectioned oranges and dusting the top with powdered sugar.  I hate baked goods with powdered sugar and oranges in sugar alongside the cake seemed unnecessary.  So, the recipe as produced below is the way I made it - not the more gussied up version Martha has in the cookbook.

It was delicious all by itself - remarkably moist and studded with flecks of orange zest.  I might serve it with vanilla ice cream and Prosecco if I was trying to make it fancy.

Orange Yogurt Cake

1 cup all-purpose flour

½ cup plus 2 tablespoons granulated sugar
½ teaspoon baking powder
1/8 teaspoon baking soda
Pinch of salt
1 tablespoon grated orange zest (from 2 medium oranges)
1 tablespoon fresh orange juice
½ cup plain 2% Greek yogurt
¼ cup canola oil
1 large egg
½ teaspoon vanilla extract
 

1.       Preheat oven to 350 degrees.  Butter and line with parchment an 8-inch round cake pan.

2.       Into a large bowl, sift together flour, sugar, baking powder, baking soda, and salt.  In a separate bowl (or in a two-cup measuring cup), whisk together yogurt, oil, grated orange zest and juice, egg and vanilla.  Stir yogurt mixture into flour mixture until just combined. 

3.       Transfer batter to prepared pan.  Bake until a cake tester comes out clean, about 25 minutes.  Transfer pan to a wire rack to cool completely.

 

Modified from Martha Stewart’s Cakes