ORANGE-YOGURT CAKE WITH BAKED APPLE
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
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.
YOGURT APPLESAUCE CAKE
Cloves, cinnamon and nutmeg lend an appetizing aroma to this yummy cake made with fat-free yogurt. "It's great for brunch, dessert or snacking," notes Tina Dierking of Skowhegan, Maine. "In fact, it's great anytime!"
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 9 servings.
Number Of Ingredients 17
Steps:
- In a large bowl, combine the first eight ingredients. Combine the applesauce, water, yogurt, egg whites and almond extract. stir into the dry ingredients just until moistened. Fold in raisins., Pour into a greased 8-in. square baking dish. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., For drizzle, in a bowl, whisk confectioners' sugar and water until smooth. Drizzle over cake.
Nutrition Facts : Calories 167 calories, Fat 1g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 101mg sodium, Carbohydrate 39g carbohydrate (0 sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges
ORANGE AND LEMON YOGURT CAKE
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
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 YOGURT CAKE
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
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.
MOM'S FAVORITE JEWISH APPLE CAKE
I've been making this cake for over 30 years, and always get great compliments from it. Even my sweets-hating husband likes this one. I've been making it for my mother's birthday for years...it's her favorite. It's a dense cake with great flavor, so if you're looking for a light, fluffy cake, this is not for you!
Provided by Judy in Delaware
Time 2h35m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch tube pan.
- Mix 5 tablespoons sugar and cinnamon together in a large bowl. Add apple slices and toss to coat.
- Mix flour, 2 cups sugar, oil, orange juice, eggs, baking powder, salt, and vanilla extract together in another bowl and beat until smooth and thoroughly blended. Batter will be thick.
- Place 1/2 of the batter in the prepared tube pan. Top with 1/2 of the apple slices. Add remaining batter to the pan, and neatly arrange remaining apple slices on top.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 15 minutes. Let cool in the pan for 1 hour. Run a table knife around the edges to loosen. Invert carefully onto a cooling rack to cool completely.
Nutrition Facts : Calories 484.5 calories, Carbohydrate 72.2 g, Cholesterol 62 mg, Fat 20.3 g, Fiber 2.5 g, Protein 5.6 g, SaturatedFat 3.4 g, Sodium 340.4 mg, Sugar 45.6 g
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