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Prep time
30 minutes
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Makes
1 8" loaf
Author Notes
My husband often requests cake to have with his afternoon cup of coffee, so I'm always trying new recipes. Melissa Clark recently had one in The NY Times called Rice Flour Poundcake, which I made with a lot of variations because we're homebound during the pandemic, and have to use what we have (and probably will continue to do that...I don't know about you, but this is really helping me avoid being so wasteful). The cake was light and airy and really delicious--but a tad too sweet. Harry and I both agreed that it cried out for citrus. And so this cake was born. Her technique of using the whisk on the electric mixer produces a really light cake--even with the whole grain flour I was forced to use. This is super adaptable to any flour or oil or milk you happen to have. It's good for breakfast, too, and keeps for a few days wrapped on the counter so you can slice off bits as you happen to walk into the kitchen. —drbabs
Ingredients
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4 tablespoons
unsalted butter, melted and cooled
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4 tablespoons
vegetable oil
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200 grams
(1 3/4 cup) flour (I used a mixture of half AP and half whole wheat)
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1/2 teaspoon
baking powder
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1/4 teaspoon
baking soda
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1/2 teaspoon
kosher salt (Diamond Crystal)
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200 grams
(1 cup) granulated sugar
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2
large eggs, room temperature
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1/3 cup
plain yogurt or sour cream
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1/2 cup
milk
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Zest and juice (scant 1/4 cup) of 1 orange
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1/4 cup
sliced almonds
Directions
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Heat oven to 350 degrees. Butter or pan spray an ~8-by-4-inch loaf pan. In a medium mixing bowl, combine flour, baking powder, baking soda, orange zest, and salt. Stir orange juice into the milk.
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Using a whisk attachment on an electric mixer, mix oil, butter and sugar at high speed until light and fluffy, 2 to 3 minutes. Add eggs and combine until expanded and lightened, 3-5 minutes. Reduce to low speed and whisk in a third of the flour mixture, scraping down the bowl as needed. Once combined, add yogurt or sour cream. Whisk in another third of the flour mixture, then half of the milk mixture. Add the remaining flour mixture. Slowly whisk in the rest of the milk mixture until smooth and completely combined.
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Scrape batter into pan and smooth the top with a spatula. Sprinkle almonds over the top of the cake. Bake until the cake is golden brown, and a toothpick inserted into the center comes out clean, about 45 to 55 minutes. Let cake cool in pan for 10 minutes, then turn on a wire rack to cool completely.
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