Sunday, October 25, 2009
Overall, I love this cake. I love the way it looks, the way it smells, and more importantly, the way it tastes!! It's moist and perfect with a cup of tea or, like today, with my morning coffee. Yum!
Vanilla Yogurt Cake with Orange Glaze
1 egg yolk
1 cup granulated sugar
1 vanilla bean, seed scraped out, pod discarded
1-1/2 tablespoons vanilla extract
grated zest of half an orange (or tangelo)
1/2 cup vegetable oil
1-2/3 cups all purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
7 ounces Greek yogurt
4 tablespoons orange juice, divided
Spray two 6 x 3.2 x 3.4 inch loaf pans with baking spray. Or coat with butter and flour.
Preheat oven to 350F.
Using a stand mixer (or a large bowl and and electric hand mixer), beat together the egg, egg yolk, and sugar on medium-high speed, until it turns pale yellow, about 3 minutes. Add the vanilla beans, vanilla extract, oil, and zest, and beat another minute, until fully incorporated.
In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
Pour into prepared pans and bake for 35 - 40 minutes.
Remove from oven. Using a toothpick or large wooden skewer poke holes into the cake. Using a pastry brush, brush remaining 2 tablespoons orange juice over hot loaves.
Let cool for 10 minutes and remove from pan. Place on wire rack to finish cooling. When cool, glaze cakes.
3 cups sifted powdered sugar
6 tablespoons orange juice
zest of half an orange (or tangelo)
Combine the two ingredients together with a whisk. Pour over cakes.