Best Orange Yogurt Cake Recipes

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ORANGE AND LEMON YOGURT CAKE



Orange and Lemon Yogurt Cake image

A tangy, not too sweet cake that never lets me down. The cake has candied peel on top, which I love. Something different! I'm afraid I can't remember where I got this recipe from, but I'm glad to have it.

Provided by Sherrie-pie

Categories     Dessert

Time 1h15m

Yield 1 9inch cake

Number Of Ingredients 16

250 ml yoghurt
125 g butter
1 cup caster sugar
2 lightly beaten eggs
2 tablespoons lemon juice
1 tablespoon orange juice
1 tablespoon lemon zest, grated
1 tablespoon grated orange zest
1 1/2 cups sifted self-raising flour
1/2 teaspoon bicarbonate of soda
1/2 cup sugar
1/2 cup water
2 tablespoons lemon juice
1 tablespoon orange juice
fresh lemon rind, cut into strips
orange rind, cut into strips

Steps:

  • Oven temperature 350°F/180°C/Gas 4.
  • Beat butter and sugar until light and creamy.
  • Add eggs and beat well.
  • In a separate bowl, stir yoghurt, juice, rind, sifted flour and bicarb together.
  • Add to egg mixture and mix until well combined.
  • Spoon into a greased 23 cm cake tin (9-inch) and bake for 45 minutes or until cake is cooked when tested with a skewer.
  • While the cake is baking, make the syrup.
  • Syrup:.
  • Put sugar, water, juice and rind in a saucepan.
  • Over a low heat stir until sugar has dissolved.
  • Allow syrup to simmer for 4 minutes then pour it over the cake while it is hot.
  • Serve warm with a dollop of Greek yoghurt, or cold with a cup of tea.

Nutrition Facts : Calories 3055.6, Fat 120.9, SaturatedFat 72.6, Cholesterol 723.3, Sodium 3987.4, Carbohydrate 462.7, Fiber 6.6, Sugar 317.1, Protein 41.7

ORANGE FRENCH YOGURT CAKE WITH MARMALADE GLAZE



Orange French Yogurt Cake with Marmalade Glaze image

Provided by Bobby Flay

Categories     dessert

Time 2h5m

Yield 4 to 6 servings

Number Of Ingredients 12

1/4 cup melted unsalted butter, cooled slightly, plus more for greasing pan
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup sugar
1 cup plain Greek whole-milk yogurt
1/4 cup canola oil
2 teaspoons finely grated orange zest
1/2 teaspoon vanilla extract
3 large eggs
1/4 cup orange marmalade
1 tablespoon orange liqueur, such as Grand Marnier

Steps:

  • Preheat the oven to 350 degrees F. Butter an 8 1/2- by 4 1/4- by 2 1/2-inch light-colored loaf pan.
  • Sift together the flour, baking powder and salt into a medium bowl. Combine the melted butter, sugar, yogurt, oil, zest, vanilla and eggs in a large bowl and whisk until well blended. Gradually whisk in the dry ingredients. Transfer the batter to the prepared pan.
  • Place the pan on baking sheet on the middle rack and bake until the cake begins to pull away from the sides and a tester inserted into the center comes out with a few moist crumbs attached, about 50 minutes. Cool the cake in the pan on a rack for 5 minutes before unmolding. Cut around the sides of the pan to loosen the cake, and then turn the cake out onto the rack. Turn the cake upright on the rack and cool completely.
  • Stir together the marmalade and liqueur in a small saucepan over medium heat until the marmalade melts. Brush the hot mixture over the top of the cake. Let the glaze cool and set. Cut the cake crosswise into slices.

ORANGE-YOGURT CAKE



Orange-Yogurt Cake image

This lightly sweet, no-mixer-required cake gets a its touch of sophistication from sweetened segmented oranges and strips of zest.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 35m

Yield Makes one 8-inch round cake

Number Of Ingredients 13

Unsalted butter, softened, for pan
1 cup all-purpose flour, sifted
1/2 cup plus 3 tablespoons granulated sugar
1/2 teaspoon baking powder
1/8 teaspoon baking soda
Pinch of salt
1/2 cup plain whole-milk yogurt
1/4 cup vegetable oil
1 teaspoon grated orange zest, plus 1 tablespoon orange juice
1 large egg
1/2 teaspoon pure vanilla extract
2 large oranges (1 zested into thin strips, both segmented)
Confectioners' sugar, for dusting

Steps:

  • Preheat oven to 350 degrees. Butter an 8-inch round cake pan. Stir flour, 1/2 cup plus 2 tablespoons sugar, the baking powder, baking soda, salt, yogurt, oil, orange zest and juice, egg, and vanilla in a bowl. Pour into pan. Bake until a cake tester comes out clean, about 25 minutes. Let cool on a wire rack.
  • Place zest strips in a bowl. Stir in segments and remaining tablespoon sugar. Garnish cake with some segments; serve with the rest. Dust with confectioners' sugar.

APRICOT YOGURT CAKE WITH ORANGE HONEY SYRUP



Apricot Yogurt Cake with Orange Honey Syrup image

Categories     Cake     Citrus     Dairy     Nut     Dessert     Bake     Yogurt     Summer     Gourmet     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Serves 2

Number Of Ingredients 11

two 8-ounce containers plain yogurt
2 cups all-purpose flour
1 1/2 teaspoons double-acting baking powder
1/2 teaspoon baking soda
1 stick (1/2 cup) unsalted butter, softened
3/4 cup sugar
2 large eggs
3/4 cup dried apricots, chopped fine
1 cup walnuts, chopped fine
Orange Honey Syrup
mint sprigs for garnish

Steps:

  • Let the yogurt drain in a fine sieve set over a bowl, covered and chilled, overnight and measure out 1 cup of the drained yogurt, reserving the remaining yogurt for another use.
  • Preheat the oven to 350°F. and butter and flour a 10-inch springform pan. Into another bowl sift together the flour, the baking powder, the baking soda, and a pinch of salt. In the bowl of an electric mixer cream the butter with the sugar until the mixture is light and fluffy, beat in the eggs, 1 at a time, beating well after each addition, and beat in the 1 cup drained yogurt, beating until the mixture is just combined. Add the flour mixture, beat the batter until it is just combined, and stir in the apricots and the walnuts.
  • Spoon the batter into the prepared pan and bake the cake in the middle of the oven for 50 minutes, or until a tester comes out with a few crumbs adhering to it. Put the cake in the pan on a rack set over foil, pour the orange honey syrup over it, and let the cake absorb the syrup. The cake may be made 2 days in advance and kept in the pan covered with plastic wrap and foil and chilled. Remove the side of the pan and garnish the cake with the mint sprigs.

ORANGE YOGURT CAKE



Orange Yogurt Cake image

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

Provided by Aunt Cookie

Categories     Dessert

Time 1h15m

Yield 20 serving(s)

Number Of Ingredients 17

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

Steps:

  • 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.

BLOOD ORANGE YOGURT OLIVE OIL CAKE



Blood Orange Yogurt Olive Oil Cake image

Wonderful use for blood oranges in the winter. Plus, the cake is moist and requires no butter and very little processed sugar. It's delicious with or without the glaze.

Provided by Foodtorum

Categories     Desserts     Fruit Dessert Recipes     Orange Dessert Recipes

Time 1h40m

Yield 8

Number Of Ingredients 13

1 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon kosher salt
1 cup plain Greek yogurt
⅔ cup agave nectar
3 eggs
3 blood oranges, zested
½ teaspoon vanilla extract
½ cup extra-virgin olive oil
¼ cup blood orange juice
1 tablespoon turbinado sugar
1 cup confectioners' sugar
2 tablespoons blood orange juice

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a loaf pan with parchment paper; grease and flour the pan.
  • Sift flour, baking powder, and salt into a large bowl. Whisk yogurt, agave nectar, eggs, blood orange zest, and vanilla extract together in a separate bowl until smooth. Pour yogurt mixture into flour mixture; stir to combine. Fold olive oil into batter until incorporated. Pour batter into prepared loaf pan.
  • Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 50 minutes.
  • Whisk 1/4 cup blood orange juice and turbinado sugar together in a saucepan over medium heat; simmer until sugar dissolves, 1 to 2 minutes. Pour over warm cake to absorb juice. Cool cake completely, 30 minutes to 1 hour.
  • Whisk confectioners' sugar with 2 tablespoons blood orange juice to make the glaze. Pour over cooled cake.

Nutrition Facts : Calories 426.2 calories, Carbohydrate 59.6 g, Cholesterol 75.4 mg, Fat 18.6 g, Fiber 2.2 g, Protein 6.4 g, SaturatedFat 3.8 g, Sodium 285.8 mg, Sugar 39 g

ORANGE-WALNUT OLIVE OIL CAKE WITH SWEET YOGURT



Orange-Walnut Olive Oil Cake with Sweet Yogurt image

Be sure to use plain olive oil in this moist and tasty cake; virgin and extra-virgin don't hold up to high heat.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 1h

Number Of Ingredients 12

1/2 cup olive oil, plus more for pan
1 1/2 cups all-purpose flour, (spooned and leveled), plus more for pan
1 cup walnuts
1 tablespoon freshly grated orange zest, plus more for garnish
2 teaspoons baking powder
1 teaspoon salt
2 large eggs
1 cup packed light-brown sugar
3/4 cup fresh orange juice
Confectioners’ sugar for garnish
1 cup low-fat Greek yogurt
2 tablespoons confectioners’ sugar

Steps:

  • Preheat oven to 375 degrees. Brush cake pan with oil, line bottom with parchment; oil and flour parchment and pan. Place walnuts in food processor and pulse until finely ground (be careful not to overprocess); set aside.
  • In a large bowl, whisk together orange zest, flour, baking powder, salt, and ground walnuts. Make a well in the center of flour mixture and stir in eggs, brown sugar, orange juice, and oil until just moistened; do not overmix.
  • Pour batter into prepared pan and bake until a toothpick inserted in the center of the cake comes out clean, 40 to 45 minutes. Let cool in pan 10 minutes; transfer to a cooling rack to cool completely.
  • In a small bowl, stir together yogurt and confectioners' sugar. Before serving, dust cake with confectioners' sugar. Serve with sweet yogurt garnished with orange zest, if desired.

ALMOND-AND-ORANGE YOGURT CAKE



Almond-and-Orange Yogurt Cake image

Semolina is a coarse-ground flour made from durum wheat. Look for it in the baking section of your supermarket or health-food store.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 1h30m

Number Of Ingredients 12

12 tablespoons (1 1/2 sticks) unsalted butter, room temperature, plus more for pan
1 2/3 cups sugar
1/2 cup water
6 wide strips orange zest, plus 1 tablespoon finely grated zest
3/4 cup semolina flour
3/4 cup all-purpose flour (spooned and leveled)
1/2 cup blanched almonds, finely ground in a food processor
1 teaspoon baking powder
1/4 teaspoon salt
2 large eggs, plus 1 large egg yolk
1 teaspoon pure vanilla extract
1 cup Greek yogurt (full-fat), plus more for serving

Steps:

  • Preheat oven to 350 degrees. Butter a 9-inch round cake pan and line with parchment paper; butter paper. In a small saucepan, combine 2/3 cup sugar, water, and orange-zest strips. Bring to a simmer over medium-high; cook until sugar has dissolved, about 3 minutes. Set syrup aside to steep.
  • In a large bowl, whisk together flours, almonds, grated orange zest, baking powder, and salt. In another large bowl, using an electric mixer, beat butter and remaining sugar until light and creamy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. With mixer on low, alternately beat in flour mixture and yogurt, beginning and ending with flour mixture.
  • Transfer batter to prepared pan; bake until cake is golden and a toothpick inserted in center comes out clean, 50 to 55 minutes. Let cool in pan 10 minutes, then invert onto a rimmed serving plate. Using a fork, poke shallow holes (about 15) into top of cake. Pour half the syrup over cake; garnish with orange-zest strips from syrup. Let cool completely. Serve with yogurt and remaining syrup.

ORANGE CHOCOLATE YOGURT CAKE



Orange Chocolate Yogurt Cake image

There is something so right about the orange chocolate combo. The recipe looks long...but it is simple. Do not let the long list put you off. It is delicious.

Provided by loveleesmile

Categories     Dessert

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 25

1/3 cup good cocoa
1/2 cup firmly packed brown sugar
1/4 cup boiling water
1/2 cup plain nonfat yogurt
1 1/2 tablespoons light olive oil
1 1/2 tablespoons corn syrup
1 1/2 tablespoons unsweetened applesauce
1 large egg yolk
1 1/2 teaspoons vanilla extract
1 teaspoon grated orange zest (optional)
3/4 cup unsifted cake flour
1 tablespoon cornstarch
1 teaspoon baking powder
1/2 teaspoon baking soda
1 pinch salt
2 large egg whites, at room temperature
2 tablespoons granulated sugar
1 cup yogurt cheese
1/4 cup 1% light soymilk or 1/4 cup skim milk
1 cup frozen orange juice concentrate
1 tablespoon pure maple syrup
1 teaspoon grated orange zest
1 teaspoon fresh lemon juice
2 oranges, peeled and segmented (18 segments)
6 mint sprigs

Steps:

  • To prepare the cake:.
  • Preheat the oven to 350 degrees F [180 degrees C]. Make sure the egg whites are at room temperature before beginning the recipe.
  • Spray an 8-inch [20-cm] round cake pan with cooking spray. Cut a round of parchment or waxed paper to fit the bottom of the pan. Smooth the paper into the pan, spray with cooking spray, and coat the bottom and sides with flour. Set aside.
  • Combine the cocoa and brown sugar in a small bowl. Pour in the boiling water and stir until smooth. Set aside to cool.
  • In a large bowl, whisk together the yogurt, oil, corn syrup, applesauce, egg yolk, vanilla and orange zest. Add the chocolate mixture and mix thoroughly.
  • In a separate bowl, combine the cake flour, cornstarch, baking powder, soda and salt. Stir the dry ingredients gently into the chocolate mixture.
  • Make sure the bowl and whip attachment of your electric mixer are perfectly clean and grease-free. Beat the egg whites until soft peaks form. Sprinkle the sugart slowly over the top, one tablespoon at a time, and continue to beat until the whites are stiff but not dry.
  • Stir a large spoonful of beaten egg whites into the batter to lighten it. Gently fold in the rest of the egg whites in two steps.
  • Pour the batter into the prepared pan and bake for 35 to 40 minutes, or until a toothpick or cake tester inserted in the center comes out clean. Cool on a rack for twenty minutes, then tip out of the pan onto another rack to cool completely. The cake will fall slightly as it cools. This cake is best served the same day it is baked, but if you allow it to cool completely and then wrap it carefully, it will be find the next day.
  • To prepare the sauce:.
  • Yogurt Cheese: Place 1 1/2 cups yogurt in a strainer lined with a coffee filter, muslin or paper towel. Place the strainer over a bowl. Refrigerate overnight. The liquid will drain from the yogurt and you will be left with a creamy cheese mixture.
  • In a medium bowl, whisk together the yogurt cheese, milk, orange juice concentrate, syrup, orange zest and lemon juice. Keep whisking until the sauce is perfectly smooth. This sauce can be made ahead and refrigerated.
  • To serve: Cut the cake into eight wedges. Place a wedge on each dessert plate and top with a spoonful of sauce. Lay a few orange segments and a sprig of mint on the side. [Leftover cake will keep for a few days if wrapped in plastic.

Nutrition Facts : Calories 262.3, Fat 3.7, SaturatedFat 0.6, Cholesterol 26.5, Sodium 177.3, Carbohydrate 53.2, Fiber 2, Sugar 36.5, Protein 5

ORANGE-YOGURT CAKE WITH BAKED APPLE



Orange-Yogurt Cake with Baked Apple image

White House pastry chef Bill Yosses recommends this flavorful cake as a healthy dessert option.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes one 8-inch round cake

Number Of Ingredients 15

Unsalted butter, for baking pan
1 large navel orange, cut into 8 wedges
1 1/2 cups all-purpose flour
1 1/2 cups granulated sugar
1 teaspoon baking powder
1/8 teaspoon baking soda
Pinch of coarse salt
1/2 cup plain whole milk yogurt
1 teaspoon grated orange zest
1 large egg
3 tablespoons honey
1/2 teaspoon pure vanilla extract
1/4 cup freshly squeezed lemon juice
1/4 cup confectioners' sugar
Bill Yosses's Baked Apples

Steps:

  • Preheat oven to 350 degrees. Butter an 8-by-2-inch round cake pan; line with a parchment paper round and butter again.
  • Bring 4 cups water to a boil in a medium saucepan. Add orange and boil for 5 minutes. Drain, refill saucepan with 4 cups water and boil again. Add orange and boil for 5 minutes.
  • Meanwhile, in a medium bowl, sift together flour, 1/2 cup granulated sugar, baking powder, baking soda, and salt; set aside.
  • Remove orange from boiling water and add remaining 1 cup granulated sugar to boiling water. Cook, stirring, until sugar is dissolved. Return orange to boiling water and cook, until orange is softened, about 5 minutes. Drain and transfer orange to the bowl of a food processor along with 1/4 cup yogurt, orange zest, egg, honey, and vanilla. Process until well combined.
  • Add flour mixture to bowl of food processor; process until combined. Transfer to prepared cake pan and bake until golden brown and a cake tester inserted into the center of the cake comes out clean, 25 to 30 minutes.
  • Meanwhile, in a small saucepan, whisk together lemon juice, confectioners' sugar, and remaining 1/4 cup of yogurt. Bring to a boil over medium-high heat. Let boil until glaze is thickened, about 3 minutes.
  • Remove cake from oven and invert onto a wire rack set over parchment paper. Remove parchment paper round; pour glaze over cake. Let stand until glaze is absorbed. Serve cake with sliced baked apples.

ORANGE-WALNUT OLIVE OIL CAKE WITH SWEET YOGURT



Orange-Walnut Olive Oil Cake with Sweet Yogurt image

Categories     Cake     Olive     Side     Bake     Orange     Walnut

Yield serves 8

Number Of Ingredients 10

1/2 cup olive oil, plus more for pan
1 1/2 cups all-purpose flour, plus more for pan
1 cup walnuts
1 tablespoon finely grated orange zest, plus more for garnish, and 1/2 cup fresh orange juice (from 2 to 3 oranges)
2 teaspoons baking powder
1 teaspoon coarse salt
2 large eggs
1 cup packed dark brown sugar
1 cup plain Greek-style yogurt (2 percent)
2 tablespoons confectioners' sugar, plus more for dusting

Steps:

  • Preheat oven to 375°F. Brush an 8-by-2-inch round cake pan with oil, then dust with flour; tap out excess. Line bottom with parchment; oil parchment. Pulse walnuts in a food processor until finely ground (do not overprocess).
  • In a large bowl, whisk together orange zest, flour, baking powder, salt, and ground walnuts. Make a well in the center of flour mixture and stir in eggs, brown sugar, orange juice, and the oil until just moistened; do not overmix.
  • Pour batter into prepared pan, and bake until a tester inserted in the center of the cake comes out clean, 40 to 45 minutes. Let cool in pan 10 minutes; turn out onto a wire rack to cool completely, top side up. Meanwhile, stir together yogurt and confectioners' sugar in a small bowl. Before serving, dust cake with confectioners' sugar, then slice into wedges. Pass sweet yogurt alongside. Garnish yogurt and cake slices with more orange zest, as desired.
  • Nutrition Information
  • (Per Serving)
  • Calories: 442
  • Saturated Fat: 11.5g
  • Unsaturated Fat: 11g
  • Cholesterol: 55mg
  • Carbohydrates: 51g
  • Protein: 8.5g
  • Sodium: 423mg
  • Fiber: 2g

ORANGE YOGURT BUNDT CAKE



Orange Yogurt Bundt Cake image

Add a little OJ to your day courtesy of our moist and delicious Orange Yogurt Bundt Cake.

Provided by Deborah Harroun

Categories     Dessert

Time 2h30m

Yield 16

Number Of Ingredients 13

6 eggs, separated
2 cups granulated sugar
1 cup butter, softened
1 1/2 tablespoons grated orange peel (1 medium)
2 tablespoons fresh orange juice
3 cups Gold Medal™ all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 containers (6 oz each) Yoplait® Original 99% Fat Free orange crème yogurt
4 oz cream cheese, softened
3/4 cup powdered sugar
1 1/2 tablespoons grated orange peel (1 medium)
3 to 4 tablespoons fresh orange juice

Steps:

  • Heat oven to 350°F. Grease 12-cup fluted tube cake pan with shortening or cooking spray; light flour.
  • In medium bowl, beat egg whites with electric mixer on high speed until stiff peaks form. Set aside.
  • In large bowl, beat granulated sugar and butter with electric mixer on medium speed until combined. Add egg yolks, 1 1/2 tablespoons orange peel and 2 tablespoons orange juice; beat until combined.
  • In small bowl, stir together flour, baking soda and salt. Add one-third of dry ingredients to wet ingredients; beat just until combined. Beat in 1 container yogurt. Add another one-third of dry ingredients; beat until combined. Beat in second container yogurt. Beat in remaining dry ingredients. Fold beaten egg whites into batter. Pour into pan.
  • Bake about 1 hour or until toothpick inserted in center comes out clean. Cool cake in pan 15 minutes. Place cooling rack upside down over pan; turn rack and pan over. Remove pan. Cool completely, about 45 minutes.
  • To make icing, in medium bowl, beat cream cheese and powdered sugar until well combined. Beat in 1 1/2 tablespoons orange peel. Beat in 3 to 4 tablespoons orange juice, 1 tablespoon at a time, until desired pouring consistency. Pour glaze over cooled cake. Store cake in refrigerator.

Nutrition Facts : ServingSize 1 Serving

ORANGE FRENCH YOGURT CAKE WITH MARMALADE GLAZE



Orange French Yogurt Cake with Marmalade Glaze image

How to make Orange French Yogurt Cake with Marmalade Glaze

Provided by @MakeItYours

Number Of Ingredients 12

1/4 cup melted unsalted butter, cooled slightly, plus more for greasing pan
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup sugar
1 cup plain Greek whole-milk yogurt
1/4 cup canola oil
2 teaspoons finely grated orange zest
1/2 teaspoon vanilla extract
3 large eggs
1/4 cup orange marmalade
1 tablespoon orange liqueur, such as Grand Marnier

Steps:

  • Preheat the oven to 350 degrees F. Butter an 8 1/2- by 4 1/4- by 2 1/2-inch light-colored loaf pan.
  • Sift together the flour, baking powder and salt into a medium bowl. Combine the melted butter, sugar, yogurt, oil, zest, vanilla and eggs in a large bowl and whisk until well blended. Gradually whisk in the dry ingredients. Transfer the batter to the prepared pan.
  • Place the pan on baking sheet on the middle rack and bake until the cake begins to pull away from the sides and a tester inserted into the center comes out with a few moist crumbs attached, about 50 minutes. Cool the cake in the pan on a rack for 5 minutes before unmolding. Cut around the sides of the pan to loosen the cake, and then turn the cake out onto the rack. Turn the cake upright on the rack and cool completely.
  • Stir together the marmalade and liqueur in a small saucepan over medium heat until the marmalade melts. Brush the hot mixture over the top of the cake. Let the glaze cool and set. Cut the cake crosswise into slices.

ORANGE YOGURT CAKE (BIZCOCHO DE NARANJA)



Orange Yogurt Cake (Bizcocho De Naranja) image

Posting for ZWT 5 For the Spain region of travel This comes from Cooking Light The regions of Seville and Valencia are both famous for their oranges. This moist cake has a triple punch of orange flavor: juice, marmalade, and liqueur. You can wrap the cooled, unglazed cake in plastic wrap to freeze. Allow to thaw overnight in refrigerator. Bring to room temperature, glaze, and serve. Garnish with fresh raspberries or strawberries, mint, and grated orange rind, if desired. Times are approximate

Provided by wicked cook 46

Categories     Dessert

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 13

1 cup fresh orange juice
1/8 teaspoon crushed saffron thread
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup sugar
1 large egg
1 large egg white
1/4 cup plain low-fat yogurt
6 tablespoons olive oil
cooking spray
3 tablespoons orange marmalade
1 tablespoon Grand Marnier or 1 tablespoon other orange-flavored liqueur

Steps:

  • Preheat oven to 350°.
  • Place the juice in a small saucepan; bring to a simmer over medium-high heat. Remove from heat; stir in saffron. Let stand 10 minutes.
  • Lightly spoon 2 cups flour into dry measuring cups, and level with a knife. Combine flour, baking powder, and salt, stirring well with a whisk. Set aside.
  • Place sugar, egg, and egg white in a large bowl, and beat with a mixer at medium speed for 5 minutes or until thickened.
  • Add yogurt, beating well.
  • Gradually add oil and juice mixture, beating until well blended.
  • Add half of flour mixture to sugar mixture; beat just until blended. Repeat procedure with the remaining flour mixture.
  • Spoon batter into a 9-inch round cake pan coated with cooking spray. Bake at 350° for 40 minutes or until a wooden pick inserted in center comes out clean.
  • Cool for 5 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.
  • Place cake on a serving platter.
  • Combine marmalade and liqueur in a small saucepan; bring to a simmer over medium heat, stirring constantly.
  • Remove from heat; strain through a fine sieve directly onto surface of cake. Discard solids.
  • Spread marmalade mixture evenly over top of cake, allowing excess to drizzle down sides of cake.

ORANGE VANILLA YOGURT POUND CAKE



Orange Vanilla Yogurt Pound Cake image

Extra moist thanks to Yoplait vanilla yogurt, this Orange Vanilla Yogurt Pound Cake includes the taste of fresh-squeezed OJ.

Provided by Bree Hester

Categories     Dessert

Time 1h45m

Yield 8

Number Of Ingredients 15

1 1/2 cups Gold Medal™ all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
3/4 cup granulated sugar
1 container (6 oz) Yoplait® Simplait™ vanilla yogurt
1/2 cup vegetable oil
2 teaspoons grated orange peel
1 teaspoon vanilla
1/2 vanilla bean, split, seeds scraped
1 cup powdered sugar
1/8 teaspoon salt
3 tablespoons fresh orange juice
1/2 vanilla bean, split, seeds scraped

Steps:

  • Heat oven to 350°F. Spray 5- or 6-cup fluted tube cake pan or 8 1/2x4 1/2x2 1/2-inch loaf pan with cooking spray.
  • In small bowl, stir together flour, baking powder, 3/4 teaspoon salt, the cinnamon and nutmeg. Set aside.
  • In medium bowl, beat granulated sugar, yogurt, oil, grated orange peel, vanilla and seeds scraped from 1/2 vanilla bean with whisk until well blended. Add dry ingredients to wet ingredients; stir just until combined. Pour batter into pan.
  • Bake 45 to 50 minutes or until toothpick inserted near center comes out clean. Cool in pan on cooling rack 15 minutes. Remove cake from pan to cooling rack. Cool completely, about 1 hour.
  • In another medium bowl, beat powdered sugar, 1/8 teaspoon salt, the orange juice and seeds scraped from 1/2 vanilla bean with whisk until smooth. Pour glaze over cake. Let stand about 30 minutes or until glaze is set before slicing.

Nutrition Facts : ServingSize 1 Serving

BLUEBERRY ORANGE YOGURT CAKE



Blueberry Orange Yogurt Cake image

Make and share this Blueberry Orange Yogurt Cake recipe from Food.com.

Provided by Melissa

Categories     Quick Breads

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 13

1 cup white flour
1 cup whole wheat flour
1/4 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 cup butter, softened
1/2 cup white sugar
1/2 cup brown sugar
3 large eggs
1 teaspoon vanilla extract
1 orange, zest of
1 cup nonfat plain yogurt
1 cup fresh blueberries

Steps:

  • Preheat oven to 350°F.
  • Coat loaf pan with non-stick cooking spray.
  • Whisk together dry ingredients.
  • Cream butter until light.
  • Beat in sugars.
  • Add vanilla and eggs, one at a time, beating until light.
  • Add dry ingredients to butter mixture, alternating with yogurt in three additions.
  • Stir in blueberries and zest.
  • Pour into prepared pan and bake one hour, until toothpick inserted in center comes out clean.

Nutrition Facts : Calories 366.4, Fat 13.9, SaturatedFat 8, Cholesterol 110.4, Sodium 312.2, Carbohydrate 54, Fiber 2.7, Sugar 30.2, Protein 8

ORANGE YOGURT CAKE (BIZCOCHO DE NARANJA)



ORANGE YOGURT CAKE (BIZCOCHO DE NARANJA) image

Categories     Cake     Dessert

Number Of Ingredients 13

1 cup fresh orange juice
1/8 teaspoon crushed saffron threads
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup sugar
1 large egg
1 large egg white
1/4 cup plain low-fat yogurt
6 tablespoons olive oil
Cooking spray
3 tablespoons sweet orange marmalade
1 tablespoon Grand Marnier or other orange-flavored liqueur

Steps:

  • Preheat oven to 350°. Place the juice in a small saucepan; bring to a simmer over medium-high heat. Remove from heat; stir in saffron. Let stand 10 minutes. Lightly spoon 2 cups flour into dry measuring cups, and level with a knife. Combine flour, baking powder, and salt, stirring well with a whisk. Set aside. Place sugar, egg, and egg white in a large bowl, and beat with a mixer at medium speed for 5 minutes or until thickened. Add yogurt, beating well. Gradually add oil and juice mixture, beating until well blended. Add half of flour mixture to sugar mixture; beat just until blended. Repeat procedure with the remaining flour mixture. Spoon batter into a 9-inch round cake pan coated with cooking spray. Bake at 350° for 40 minutes or until a wooden pick inserted in center comes out clean. Cool for 5 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack. Place cake on a serving platter. Combine marmalade and liqueur in a small saucepan; bring to a simmer over medium heat, stirring constantly. Remove from heat; strain through a fine sieve directly onto surface of cake. Discard solids. Spread marmalade mixture evenly over top of cake, allowing excess to drizzle down sides of cake. Yield: 12 servings (serving size: 1 slice) NUTRITION PER SERVING CALORIES 240(29% from fat); FAT 7.9g (sat 1.1g,mono 5.3g,poly 1g); PROTEIN 3.4g; CHOLESTEROL 18mg; CALCIUM 32mg; SODIUM 135mg; FIBER 0.6g; IRON 1.2mg; CARBOHYDRATE 39.3g Penelope Casas Cooking Light, JULY 2005

ALMOND AND ORANGE YOGURT CAKE



ALMOND AND ORANGE YOGURT CAKE image

Categories     Cake     Citrus

Yield 8-10 slices

Number Of Ingredients 12

12 tablespoons (1 1/2 sticks) unsalted butter, room temperature, plus more for pan
-1 2/3 cups sugar
-1/2 cup water
-6 wide strips orange zest, plus 1 tablespoon finely grated zest
-3/4 cup semolina flour
-3/4 cup all-purpose flour (spooned and leveled)
-1/2 cup blanched almonds, finely ground in a food processor
-1 teaspoon baking powder
-1/4 teaspoon salt
2 large eggs, plus 1 large egg yolk
-1 teaspoon pure vanilla extract
-1 cup Greek yogurt (full-fat), plus more for serving

Steps:

  • 1 - Preheat oven to 350 degrees. Butter a 9-inch round cake pan and line with parchment paper; butter paper. In a small saucepan, combine 2/3 cup sugar, water, and orange-zest strips. Bring to a simmer over medium-high; cook until sugar has dissolved, about 3 minutes. Set syrup aside to steep. 2 - In a large bowl, whisk together flours, almonds, grated orange zest, baking powder, and salt. In another large bowl, using an electric mixer, beat butter and remaining sugar until light and creamy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. With mixer on low, alternately beat in flour mixture and yogurt, beginning and ending with flour mixture. 3 - Transfer batter to prepared pan; bake until cake is golden and a toothpick inserted in center comes out clean, 50 to 55 minutes. Let cool in pan 10 minutes, then invert onto a rimmed serving plate. Using a fork, poke shallow holes (about 15) into top of cake. Pour half the syrup over cake; garnish with orange-zest strips from syrup. Let cool completely. Serve with yogurt and remaining syrup.

ORANGE AND KIWI YOGURT CAKE



Orange and Kiwi Yogurt Cake image

Make and share this Orange and Kiwi Yogurt Cake recipe from Food.com.

Provided by Jesse Crockett

Categories     Breads

Time 1h20m

Yield 16 serving(s)

Number Of Ingredients 15

1 cup diced kiwi (4 to 6 kiwi fruits)
1 (11 ounce) can mandarin oranges
3 cups flour
2 teaspoons baking powder
1 teaspoon baking soda (See *)
3/4 teaspoon salt
1/2 cup butter, room temp
1 1/2 cups sugar
4 egg whites
8 ounces plain yogurt
1 teaspoon orange extract
1/2 teaspoon peppermint extract
1 1/4 cups confectioners' sugar
1/2 teaspoon orange extract
2 tablespoons water

Steps:

  • preheat oven to 350.
  • grease/flour a bundt, 13x9, or 2 loaf pans.
  • *Forcoffee cake, omit baking soda and give 5 or 10 minutes more bake time.
  • dice kiwi, drain and squeeze oranges.
  • mix flour, baking powder, baking soda, salt, and set aside.
  • beat butter, sugar, orange extract, and peppermint extract in large bowl until creamy.
  • beat in egg whites and yogurt.
  • beat in flour, then orange and kiwi.
  • bake 50-60 minutes until toothpick comes out clean.
  • cool on wire rack ten minutes, invert and cool completely.
  • glaze the cake.

Nutrition Facts : Calories 277.7, Fat 6.6, SaturatedFat 4, Cholesterol 17.2, Sodium 296, Carbohydrate 51.2, Fiber 1.3, Sugar 31.9, Protein 4.2

ORANGE VANILLA YOGURT CAKE



Orange Vanilla Yogurt Cake image

I found this recipe in a cooking light magazine and figured it would be a great one to share with others.

Provided by Tracy Patton

Categories     Cakes

Time 1h5m

Number Of Ingredients 18

2 1/4 c cake flour
2 tsp baking powder
3/4 tsp baking soda
1/4 tsp salt
1 c granulated sugar
1/2 c softened butter
2 large eggs
1 vanilla bean, split lengthwise
2 tsp orange rind, grated
3 Tbsp fresh orange juice
1 c fat free vanilla yogurt
cooking spray
SYRUP
1/2 c water
1/4 c granulated sugar
2 Tbsp fresh orange juice
1 Tbsp orange flavored liqueur
1 tsp vanilla extract

Steps:

  • 1. Preheat oven to 350 degrees.
  • 2. To prepare cake, Combine flour, baking powder, baking soda, and salt in a medium bowl; stir with a wisk. Place 1 cup sugar and butter in a bowl; beat with a mixer at high speed for 2 minutes. Add eggs, one at a time, beating well after each addition. Scrape seeds from vanilla bean; add to butter mixture. Add rind, juice, and yogurt to bowl, and mix until smooth. Gradually add to flour mixture; beat on low speed just until combined. Pour batter into a 9x5 inch loaf pan coated with cooking spray. Bake for 65 minutes or until a wooden toothpick inserted in the middle comes out clean. Cool in pan 10 minutes on a wire rack. Take out of pan and place on the wire rack. Pierce top of cake with a fork or wooden skewer.
  • 3. To prepare syrup, combine water, sugar, and juice in a saucepan. Bring to a boil; cook for 7 minutes. Remove from heat, stir in liqueur and vanilla extract. Brush syrup over sides and top of cake. Cool completely. Serves 12

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