ORANGE YOGURT CAKE

I got this recipe from http://foodiefarmgirl.blogspot.com/ and basically followed it, except that I used half blood oranges for the juice, which probably cut down on the sweetness a bit, and did my usual with the wheat flour. I was hoping it would make them a pretty color, but they just came out light yellow. As I made cupcakes with mine, I used the CREAM CHEESE FROSTING from the PARSNIP SPICE CAKE recipe, adding orange zest instead of ginger. VERY yummy – Morgan’s whole Softball team agreed!

1 cup all-purpose flour
1 cup white whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup (1-1/2 sticks) butter, softened
1-1/4 cups sugar
3 eggs
1 teaspoon vanilla extract
1/2 cup plain yogurt
1/2 cup orange juice
2 Tablespoons orange zest (plus more for frosting)
TIP: ZEST THE ORANGES BEFORE JUICING

Heat oven to 350 degrees. Butter and flour a 9 x 5” loaf pan (I actually think you might need more than one), or pans for 24 cupcakes (or use paper liners – I found basic brown ones at Whole Foods).

Measure flours, baking powder, baking soda and salt into a bowl and whisk together.

Cream butter and sugar until light and fluffy. Beat in eggs, one at a time. Then add vanilla, yogurt, juice and zest and beat well. Mix in flour mixture.

Pour into prepared pan(s) and bake, 20 minutes for cupcakes or 55 minutes for loaf – don’t over cook – just until tester comes out clean. Allow to cool in pan for 10 – 15 minutes, then remove and allow to cool completely on wire rack before icing.


Optional syrup: (I didn’t do this but probably nice if you’re doing a loaf)
1/3 cup orange juice (strained if freshly squeezed)
1/4 cup granulated sugar
Combine orange juice and sugar and stir until sugar dissolves, then spoon or brush over cake.