Can’t Beat the Sweet Cravings: Orange-Yogurt Cake

So wow. I haven’t been baking in a while. In an effort to cut down in sweets, I also cut down in baking. But in a conjunction with a story I did on cookies, I was left with an aching sweet tooth a week later.

Here’s the wonderful thing about Google. If you’re hankering to cook something, do a search for the ingredients you have in hand and the search engine will spit out a recipe. I always keep eggs on hand and happened to also have a few oranges and cup of Greek yogurt. A Google based on those ingredients led me to this Marta Stewart recipe. I sat on it for two days until my sweet cravings were unsurmountable. It whipped up so fast and I was able to get a warm slice of cake in my belly within an hour. the hardest thing in the recipe was segmenting the  oranges while the cake was baking.

This recipe requires two segmented oranges but I only had the patience to do one. Here’s my adaption for lazy cooks – oh and remember to butter the pan really well or you’ll get an unslightly broken off piece on the cake.

Orange-Yogurt Cake

Adapted from Martha Stewart

• Butter to grease pan
• 1 cup flour
• 1/2 cup plus 3 Tablespoons sugar
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• pinch of salt
• 1/2 cup plain yogurt
• 1/2 cup vegetable oil
• Orange zest from two oranges, divided use
• Segments from 1 orange
• 1 Tablespoon orange juice
• 1 large egg, room temperature
• 1/2 teaspoon vanilla extract
• Powdered sugar, optional
• 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 from one orange and juice, egg, and vanilla in a bowl. Pour into pan.

Transfer to over and bake until a cake tester comes out clean, about 25 minutes.

Let cool on a wire rack.

Place remaining zest in a small bowl. Stir in segments and remaining tablespoon sugar.

Garnish cake with some segments.

Dust with confectioners’ sugar.