Orange Yogurt Cake

Aunt Cookie's Note:

This is a very moist, very sweet cake. I like it a lot with coffee. UPDATE: I have corrected the recipe, and the batter now contains 1 cup of sugar. Thanks to Cookgirl for catching my mistake, and my apologies to anyone who might have been inconvenienced. :o

• Total Time: 1 hrs 15 mins
• Prep Time: 30 mins
• Cook Time: 45 mins

Ingredients:

Servings: 20

• 2 1/2 cups unbleached white flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 3 eggs
• 1 cup sugar
• 3/4 cup melted butter
• 2 teaspoons orange rind, grated
• 1 teaspoon vanilla
• 1 cup plain low-fat yogurt
• 1/2 cup orange juice (I use fresh-squeezed)

For the syrup

• 1 cup sugar
• 1/2 cup water
• 1/2 cup orange juice
• 1 cinnamon stick
• 2 -3 pieces orange peel

Directions:

1. Preheat the oven to 350°F Butter and flour a 9x13 cake pan.
2. Combine the dry ingredients (the first five listed).
3. Beat together the eggs and sugar until foamy. Add the butter, grated orange peel, and vanilla.
4. Add yogurt, juice, and dry ingredients to the egg mixture gradually.
5. Bake for 45 minutes, until the cake is firm and golden.
6. Combine all syrup ingredients in a small saucepan and bring quickly to a boil.
7. Lower heat and simmer for 10 minutes.
8. Allow to cool, and remove the cinnamon stick and orange peel.
9. Poke holes into the top of the cake and pour the syrup over it while the cake is still warm. It's going to seem like an awful lot of syrup, but keep pouring!
10. I think this cake tastes best when it's completely cooled, so try to wait a while before eating.

Reviews

[teapot7]

Wanted to make clementine mini-cupcakes, but couldn't find a recipe for it. Found Aunt Cookie's recipe and decided to try it, adapting it to what ingredients I had on hand anddidn't want to make the whole recipe . Here's my version. 1 1/4 cups self-rising flour, 2 eggs, 1/2 cup sugar, 1/4 cup melted butter, juice from 2 clementines, as well as the zest from both, and used the pulp from the 2 clementines, 2 teaspoons orange extract, 1/2 cup honey-vanilla greek yogurt, and I left the vanilla extract and cinnamon out completely. I followed Aunt Cookie's mixing directions. I greased the mini-cupcake pan w/cooking spray and filled them 3/4 full. Baked them at 375 degrees for 10 minutes. Yield: 24 mini-cupcakes, plus made a miniature cake in a mini baking dish and baked it about 15 minutes. When I served the cupcakes to my Hubby (without any glaze or frosting) he announced them as very-good, hence the rating. We had 12 of them right out of the oven. Oh and btw, DH hates yogurt and fruit pulp. The yogurt made them super-moist and they were sweet enough without frosting. Will def make these again. DH has asked for them to be made again also. Enjoy!!!

[New Baker]

Indeed this cake was moist and delicious - I had to make a "Greek" dessert for my 5th graders Greek Feast and it was the hit of the day! Very easy to make - I used my stand mixer so I added first the yogurt and juice and then the egg mixture to the dry ingredients. Still perfect!

[Cookgirl]

Delicious, moist and easy to prepare. After making the simple syrup, I stirred in about 1/2 teaspoon of orange blossom water to kick up the orange heat a little bit more. Thank you for posting. This was served for our Christmas Eve dinner and is highlighted in my public Greek Feast menu. cg;)