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Orange-Yogurt Cake

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

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