Made This Recipe? Add Your Photo
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
- 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
- Preheat the oven to 350°F Butter and flour a 9x13 cake pan.
- Combine the dry ingredients (the first five listed).
- Beat together the eggs and sugar until foamy. Add the butter, grated orange peel, and vanilla.
- Add yogurt, juice, and dry ingredients to the egg mixture gradually.
- Bake for 45 minutes, until the cake is firm and golden.
- Combine all syrup ingredients in a small saucepan and bring quickly to a boil.
- Lower heat and simmer for 10 minutes.
- Allow to cool, and remove the cinnamon stick and orange peel.
- 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!
- I think this cake tastes best when it's completely cooled, so try to wait a while before eating.
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!
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;)
I have made this recipe several times, adjusting the recipe in the following way: cut the recipe in half, varied the fruit, using that particular fruit in the yogurt and extract. So moist, delicious and easy. Thanks, Aunt Cookie!!!