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Orange-Yogurt Cake

103

This lightly sweet, no-mixer-required cake gets a its touch of sophistication from sweetened segmented oranges and strips of zest.

  • Prep:
  • Total Time:
  • Yield: Makes one 8-inch round cake

Photography: Sang An

Source: Martha Stewart Living, December 2006

Ingredients

  • Unsalted butter, softened, for pan
  • 1 cup all-purpose flour, sifted
  • 1/2 cup plus 3 tablespoons granulated sugar
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • Pinch of salt
  • 1/2 cup plain whole-milk yogurt
  • 1/4 cup vegetable oil
  • 1 teaspoon grated orange zest, plus 1 tablespoon orange juice
  • 1 large egg
  • 1/2 teaspoon pure vanilla extract
  • 2 large oranges (1 zested into thin strips, both segmented)
  • Confectioners' sugar, for dusting

Directions

  1. Preheat oven to 350 degrees. Butter an 8-inch round cake pan. Stir flour, 1/2 cup plus 2 tablespoons sugar, the baking powder, baking soda, salt, yogurt, oil, orange zest and juice, egg, and vanilla in a bowl. Pour into pan. Bake until a cake tester comes out clean, about 25 minutes. Let cool on a wire rack.

  2. Place zest strips in a bowl. Stir in segments and remaining tablespoon sugar. Garnish cake with some segments; serve with the rest. Dust with confectioners' sugar.

Reviews Add a comment

  • LakeladyP
    23 APR, 2017
    I just wish Martha would provide nutritional information with her recipes.
    Reply
  • ouradak
    17 APR, 2014
    This was heavy and bland.. needs more 'zing' to it if it's going to have 'orange' in the name! I don't recommend this recipe.
    Reply
  • TanujaSindhia
    19 SEP, 2010
    Lil help needed pls. I own an OTG - Morphy 28 ltrs. A newbee to baking - Can I pre-heat the otg at 350F for 10 mins? - At what temperature do I bake the cake for 25 minutes (as mentioned)?
    Reply
  • mayre
    25 FEB, 2009
    I love this cake! It has a wonderful orange flavor and the zest adds such nice texture and color. It is very moist, spongy and flavorful. It really only takes 10 minutes of prep time, and it bakes beautifully- even in bundt or mini bundt pans. It makes a delicious and impressive dessert. Great for sharing with friends.
    Reply
  • jammiejulie
    5 SEP, 2008
    I liked this cake. It has a good texture--spongy--easy to make and tastes good! Our kids liked it too. You can always serve it with ice cream or drizzle a chocolate glaze over it, so it is versatile. We have been invited to dinner tonight and this is what I am taking for dessert.
    Reply