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
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Ingredients
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1 1/4 cups
Salted Butter, Softened
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1 1/2 cups
Sugar
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4
Eggs
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2
Egg Yolks
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3 cups
All-Purpose Flour
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1 1/2 tablespoons
Baking Powder
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1 1/3 cups
Yogurt (Plain Greek)
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1
Zest of One Orange
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4 cups
Confectioners Sugar (mixed with Juice of Zested Orange, Water and Orange Extract) to drizzle over cake when done.
Directions
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1-Preheat oven to 300° F. Prepare 9 x 13 glass baking dish with non-stick cooking spray.
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2-In a mixing bowl, cream together butter and sugar. Beat in eggs and egg yolks, one at a time.
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3-In a separate bowl, combine flour and baking powder.
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4-Alternately combine flour mixture and yogurt to the butter mixture. Slowly mixing until smooth. Fold in grated orange zest.
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5-Transfer mixture to the prepared baking dish and bake at 300° F for 45 minutes.
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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).
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7-Allow to cool. Cut into squares.
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