Winter

Orange-Infused Yogurt Cake

by:
October 31, 2010
4.8
4 Ratings
Orange-Infused Yogurt Cake
  • Makes Appx. 20 pieces
Author Notes

This recipe was brought home by our daughter, Kacie after a cooking class at Young Chef's Academy here in Austin. I tweaked to include orange flavorings and it made for a perfect alternative to coffee cake to serve at brunch or a gathering. Word of Caution: very moist and delicious. —cakillgore

What You'll Need
Ingredients
  • 1 1/4 cups Salted Butter, Softened
  • 1 1/2 cups Sugar
  • 4 Eggs
  • 2 Egg Yolks
  • 3 cups All-Purpose Flour
  • 1 1/2 tablespoons Baking Powder
  • 1 1/3 cups Yogurt (Plain Greek)
  • 1 Zest of One Orange
  • 4 cups Confectioners Sugar (mixed with Juice of Zested Orange, Water and Orange Extract) to drizzle over cake when done.
Directions
  1. 1-Preheat oven to 300° F. Prepare 9 x 13 glass baking dish with non-stick cooking spray.
  2. 2-In a mixing bowl, cream together butter and sugar. Beat in eggs and egg yolks, one at a time.
  3. 3-In a separate bowl, combine flour and baking powder.
  4. 4-Alternately combine flour mixture and yogurt to the butter mixture. Slowly mixing until smooth. Fold in grated orange zest.
  5. 5-Transfer mixture to the prepared baking dish and bake at 300° F for 45 minutes.
  6. 6-Remove from oven and pour mixed confectioner’s sugar on cake while warm. (I poke small holes w/toothpicks in cake to let topping soak in).
  7. 7-Allow to cool. Cut into squares.
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11 Reviews

NOWB
NOWB March 4, 2012
Just made this for my book club meeting! I added two tablespoons of Maker's Mark to the batter and two to the topping...delicious! My book club will be pleased.
 
FoodieFlirt
FoodieFlirt November 7, 2011
I suggest baking this cake at 350-degrees. For the volume of cake batter baking this cake at 300-degrees for even an hour left the cake raw and doughy so I had to crank up the oven to 350-degrees for another 20-minutes and then the cake baked through and formed a golden crust and pulled away from the sides of the pan. The flavor is very nice and the moist denseness is also very pleasing!
 
cakillgore
cakillgore December 22, 2011
GREAT idea on bumping up temp....glad you enjoyed...Moist is the best part of this cake.
 
Wicko
Wicko February 7, 2011
I really loved this cake. Very simple and elegant. The rich texture --due to the yogurt, I imagine) was super the best part.. Thanks for a great recipe. I'll make this again.
 
cakillgore
cakillgore November 7, 2010
All: I'm making this dessert again today, and purchased FAGE total Greek Strained Yogurt. It came in a 17.6 oz. container which is just over the 1 1/3 cups in the recipe above - so I decided to use the whole container. It worked out great, as I did not want to waste Yogurt, and had no other use for the little that was left. ENJOY!
 
cakillgore
cakillgore November 7, 2010
OK I retract my earlier statement. Does not taste as fluffy but more dense...sorry could no erase comment above. Thanks for trying recipe "as is". Trial and error I guess.
 
cakillgore
cakillgore November 3, 2010
Yes let me know how you like it and certainly YES Lapadia, sure lemon would be just fine. As you can see the moistness of the cake in photo above is in large by the wonderful topping seeped into the middle. I love using the FAGE Greek Yogurt, and not the 0% or 2% but the "total" plain green yogurt. The orange extract is key in the topping flavor too. Love hearing your comments - especially after you made your version.
 
TheWimpyVegetarian
TheWimpyVegetarian November 2, 2010
This sounds really wonderful! Saved it to try it soon!
 
lapadia
lapadia November 1, 2010
WOW! I love orange and am thinking that it could work with lemon too?
 
aargersi
aargersi November 1, 2010
Hey Austin Cakillgore! This sounds great ... I am with Dymnyno on akll things orange!!
 
dymnyno
dymnyno October 31, 2010
I love all things orange and this sounds absolutely delicious!