Orange-Yogurt Cake
This lightly sweet, no-mixer-required cake gets a its touch of sophistication from sweetened segmented oranges and strips of zest.
Martha Stewart Living, December 2006
103 Ratings
- 5 star values: 25
- 4 star values: 41
- 3 star values: 18
- 2 star values: 15
- 1 star values: 4
Anonymous
Rating: Unrated
I just wish Martha would provide nutritional information with her recipes.
Anonymous
Rating: Unrated
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.
Anonymous
Rating: Unrated
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)?
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Anonymous
Rating: Unrated
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.
Anonymous
Rating: Unrated
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.