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Author Notes: In this cake I used every part of the orange (juice, peel, pith, and flesh) and it came out extra moist and has a glistening topping. Each slice has tanginess from the juice in the batter and sweetness from the syrup. Simmering the orange pieces mellows any bitterness from the skin and pith. I added lemon juice while cooking the orange pieces because my oranges were very sweet but it isn’t necessary. —Kukla
For the cake
- • Unsalted butter, softened, for pan
- • 1 1/2 cups all-purpose flour, sifted
- • 1 cup granulated sugar
- • 1 teaspoon baking powder
- • 1/2 teaspoon baking soda
- • Pinch of salt
- • 3/4 cup plain whole-milk yogurt
- • 1/2 cup canola oil
- • 1 tablespoon grated orange zest, plus 2 tablespoons orange juice
- • 2 large eggs room temperature
- • 1 teaspoon pure vanilla extract
- 1 teaspoon orange extract (optional)
For the topping
- • 2 navel or other sweet oranges cut in half (remove seeds if there are any) then chopped in 1/2-inch pieces
- • 3/4 cup of sugar
- • 1 1/2 cups water
- • 1 tablespoon lemon juice (if needed)
- • 2 tablespoons orange liqueur (Grand Marnier or Triple Sac)
- Start by making the topping. In a medium saucepan, combine sugar with water. Bring mixture to a boil, stirring until sugar has dissolved.
- Add chopped oranges and lemon juice (if using) to saucepan, and reduce heat to low.
- Simmer gently until the liquid has thickened into syrup and the orange pieces are softened and translucent, about 1 hour.
- Remove from heat and pour into a fine strainer over a small bowl. Set aside until ready to assemble.
- Preheat oven to 350 degrees. Butter a 9-inch round cake pan; line the bottom with a round piece of parchment paper which is 1-inch larger than the bottom. Butter also the parchment paper.
- Stir flour, sugar, the baking powder, baking soda, salt, yogurt, orange zest and juice, eggs, orange and vanilla extracts in a bowl, fold in the oil until well combined.
- Pour into pan. Bake until a cake tester comes out clean, about 35 minutes. Transfer to a wire rack; cool slightly. Invert the cake to a serving platter.
- To assemble: Mix in orange liqueur to the syrup. With a wooden skewer make deep holes all over the top of the still warm cake.
- Pour or brash on the syrup. Let cool and absorb all of the syrup; then arrange the cooked chopped oranges or only the peel (I removed the flash) over top of the cake.
- Cut into wedges, and serve, or store, covered, in the refrigerator up to 2 days.
- This recipe was entered in the contest for Your Best Citrus Recipe
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