Saturday, February 19, 2011

Orange Yogurt Loaf Cake


I'm a bit short on words today.  Perhaps it's because I've been using so many elsewhere.  I'm currently working on a food styling article for Pixiq, so be on the lookout for that very soon!

In the meantime, here's my new favorite everyday cake.  Make it when you're in dire need of sunshine.  It's an instant mood changer!


  
Orange Yogurt Loaf Cake                            [click to print]
Loosely adapted from Epicurious

Cake:
1 1/2 cups all purpose flour
2 tsp baking powder
1/2 tsp salt
1/2 cup sugar
1 cup yogurt (I used Chobani plain Greek yogurt)
3 eggs
1/2 tsp vanilla extract
Zest of 2 large oranges, or 2 Tbsp orange zest
1/2 cup oil (I used extra light olive oil for baking)

Glaze:
1/4 cup freshly squeezed orange juice
1 cup powdered sugar

Preheat oven to 350F.  Grease a loaf pan with shortening and set aside.

Sift flour, baking powder and salt together. In a large bowl, whisk together yogurt, sugar, eggs, orange zest, vanilla and oil; gradually whisk in dry ingredients until well blended.  Transfer batter to prepared loaf pan.  Bake for 50 minutes or until a tester comes out clean.  Let the cake cool slightly and  remove from the loaf pan, then immediately return it to the loaf pan.  

In a medium bowl, whisk together orange juice and powdered sugar.  Pour over the loaf cake and let stand until glaze has seeped around the sides and into the top of the cake.

Orange simple syrup:
*This is optional, but I think it makes a pretty presentation and it is a tasty accompaniment too.  

2/3 cup granulated sugar
1 cup water
1 vanilla bean
5-6 citrus fruits (navel oranges, blood oranges, clementines- whatever makes you happy) 

 Wash the whole citrus fruits and pat dry.  Cut away the peels and reserve a few pieces for boiling. (3-4 large).  Place the peeled citrus fruit in a serving bowl, set aside.
In a saucepan, combine the sugar and water and heat over medium-high until sugar has melted. Split vanilla bean and add seeds to the syrup.  Add the bean hull too; boil for 1 minute.  Add the orange peels and boil for 3 minutes. Remove the saucepan from heat, discard orange hulls from the syrup.  
Pour hot syrup over citrus fruit in the serving bowl.  Garnish with vanilla bean hull.  Spoon syrup over orange yogurt loaf cake and serve with slices of citrus.
Note: The type of yogurt you use will determine the texture of the cake.  I used a thick Greek yogurt which made the cake dense like pound cake. You can also get creative and use sweetened and flavored yogurts, but you will need to decrease the sugar content in the batter.



39 comments:

Jessica @ How Sweet said...

I love the glaze and simple syrup with this. How delicious!

Brittany H. said...

Oohh man, I'm making this for lunch. Yes, lunch.

X,
www.brittanyhavican.blogspot.com

Tina V. said...

I love oranges! :) This has to be mighty delicious :) ♥

Lindsay @ The Lean Green Bean said...

this looks amazing! and the oranges are so pretty!

Rosa's Yummy Yums said...

A perfect teatime treat! Cake paired with fruits is always a delight.

Cheers,

Rosa

Chels said...

This looks amazing and so cheery. I will have to make this soon :)

Sue said...

I love the zest throughout the loaf:) It looks delicious and so moist! It surely IS sunshine in loaf form:) Looking forward to your Pixiq article...you are just popping up everywhere, Heather, and for good reason! :)

lostpastremembered said...

Gorgeous orange color.. I think our posts are complimentary in the color department... great little loaf with all that lovely orange flavor.

Mon said...

Beautiful colours Heather. Do you think this would work with wholemeal flour? I would totally eat this for breakfast!

Kim said...

This cake is perfect to me. It looks moist and tasty!

Jes - oh, buckets said...

oh my goodness...how *good* does this look?! will be making it this weekend for certain! btw: I just started a blog this past week and have your's on my blog roll - absolutely one of my favorites!

Lili said...

Oh my goodness Heather, it's always such a treat to savor your creations through your photography! And don't think I didn't notice that wee bit of a morsel removed from the up close capture...you're torturing us!! But in a good way. Yum. xo ~Lili

Shirley @ Kokken69 said...

The pictures speak for themselves, Heather. This would be a classic recipe that will never go out of style.

linda said...

looks very delicious & so do your photographs!
i love baking cakes with olive oil…
& the citrus simple syrup is wonderful (the contrast of oranges & blood oranges is beautiful)!

SprinkleBakes said...

Thanks everyone!

Hi Mon! Yes- I believe this would work well with wholemeal.

Hannah at FleurDeLicious said...

what a gorgeous cake! greek yogurt and olive oil...sounds like it would make for a luxurious texture and taste.

Heather said...

Have just made this and applied the glaze - looks great and smells delicious - will wait until tomorrow to cut :) Thanks for recipe

Nina said...

Heather, your cake looks amazingly delicious and the photos are stunning! Thanks for sharing this one! Perfect for Feb!

Meaghan Luby said...

this looks SO lovely, heather. and a mood changer indeed. thank you for sharing :)
-meg
@ http://www.clutzycooking.blogspot.com

Rosy said...

Wow. What a great way to utilize all the beautiful citrus that is in season right now.

Natalie Corinne said...

I just made it! Love it, thanks for the recipe!

Joy said...

That looks lovely. I am loving this recipe.

Jennifurla said...

Your pictures can speak for you, what a lovely treat. ANything citus is refreshing and perks my mood. I also saw that one of your favorite Movies is Milo & Otis...mine too! I jusr recently shared it with my daughter too.

Amaho said...

i baked this cake this morning and i am loving it! the loaf came out so moist and i recommended to pour syrup on it. yes, it makes a beautiful presentation and it tastes wunderbar! thank you for sharing this wonderful recipe. definitely be baking this again.

Susan said...

Pound cake-----with those beautiful oranges--I'm drooling.

Patricia Scarpin said...

That is just perfect - I can't tell you how much I love orange cakes and yours looks amazing! I'm drooling here. :)

Marla said...

I have only visited this post about 5000 times & realized I have not left a comment. This yogurt cake is so sunny and bright. The blood orange is such a great ingredient. Love your use of light olive oil too. Looking forward to reading your food styling post. xo

Clever Vulpini said...

Oh my gosh, this looks amazing!

Leslie said...

Those blood oranges are BEAUTIFUL! I cant seem to find them anywhere. I will be making this loaf VERY soon!

snippets of thyme said...

Wow. Your pictures are amazing. The colors are so vibrant and rich. I cannot wait to begin following your blog. I wish there were more days when I could spend in the kitchen cooking all day.

Darla @ Bakingdom said...

Oh my. The cake looks incredibly delicious, and so do these photos! I want to eat them! Just beautiful! Love the last one, of the slice, with the zest speckling the cake...gorgeous! :)

Scarletta @ Scarletta Bakes said...

Sakes alive this cake looks amazing! And I can't wait for your upcoming article. Thanks, as always, for the post, recipe and PHOTOGRAPHS!!

gourmandelise said...

This cake looks amazingly delicious!!
Beautiful!!

Kathy said...

I made this with lime; tasted FANTASTIC.

Vanita said...

I followed this step by step. And result..was amazing. So simple and delicious

Anonymous said...

hi , i made this cake twice, once with low fat yougurt and once with greek yougurt...the result was not good at all...oven temp ine, followed instructions , measured ingredients etc....can you help me out here my cake rose and then fell..it was gooeyishly spungy not like a 'cake' ..confused...if you could guide me it would be great ...

Anonymous said...

the only change i made is used sunflower oil....u think thats the prob? can i use vegetable oil?

Anonymous said...

Hi, I love your recipes! I was wondering if you could possibly help me with this one. I made it last night, but the cake came out spongy, and not very loaf cake-like. I made no substitutions, and followed your recipe as is, but when I finished the cake was springy and dry when I cut through it. It was very tasty though. I was wondering if you perhaps know why this could be? Thank you!

Nina said...

I just bought a bunch of blood oranges and would love to make this...could you please let me know whether you used nonfat, 2% or full-fat Chobani?

From my experience, the fat content makes a big difference so I want to get it right the first time and have it come out just like your lovely pictures! Thanks in advance :)

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