Orange Yogurt Bundt Cake Recipes

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ORANGE-YOGURT CAKE



Orange-Yogurt Cake image

This lightly sweet, no-mixer-required cake gets a its touch of sophistication from sweetened segmented oranges and strips of zest.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 35m

Yield Makes one 8-inch round cake

Number Of Ingredients 13

Unsalted butter, softened, for pan
1 cup all-purpose flour, sifted
1/2 cup plus 3 tablespoons granulated sugar
1/2 teaspoon baking powder
1/8 teaspoon baking soda
Pinch of salt
1/2 cup plain whole-milk yogurt
1/4 cup vegetable oil
1 teaspoon grated orange zest, plus 1 tablespoon orange juice
1 large egg
1/2 teaspoon pure vanilla extract
2 large oranges (1 zested into thin strips, both segmented)
Confectioners' sugar, for dusting

Steps:

  • Preheat oven to 350 degrees. Butter an 8-inch round cake pan. Stir flour, 1/2 cup plus 2 tablespoons sugar, the baking powder, baking soda, salt, yogurt, oil, orange zest and juice, egg, and vanilla in a bowl. Pour into pan. Bake until a cake tester comes out clean, about 25 minutes. Let cool on a wire rack.
  • Place zest strips in a bowl. Stir in segments and remaining tablespoon sugar. Garnish cake with some segments; serve with the rest. Dust with confectioners' sugar.

ORANGE YOGURT BUNDT CAKE



Orange Yogurt Bundt Cake image

Add a little OJ to your day courtesy of our moist and delicious Orange Yogurt Bundt Cake.

Provided by Deborah Harroun

Categories     Dessert

Time 2h30m

Yield 16

Number Of Ingredients 13

6 eggs, separated
2 cups granulated sugar
1 cup butter, softened
1 1/2 tablespoons grated orange peel (1 medium)
2 tablespoons fresh orange juice
3 cups Gold Medal™ all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 containers (6 oz each) Yoplait® Original 99% Fat Free orange crème yogurt
4 oz cream cheese, softened
3/4 cup powdered sugar
1 1/2 tablespoons grated orange peel (1 medium)
3 to 4 tablespoons fresh orange juice

Steps:

  • Heat oven to 350°F. Grease 12-cup fluted tube cake pan with shortening or cooking spray; light flour.
  • In medium bowl, beat egg whites with electric mixer on high speed until stiff peaks form. Set aside.
  • In large bowl, beat granulated sugar and butter with electric mixer on medium speed until combined. Add egg yolks, 1 1/2 tablespoons orange peel and 2 tablespoons orange juice; beat until combined.
  • In small bowl, stir together flour, baking soda and salt. Add one-third of dry ingredients to wet ingredients; beat just until combined. Beat in 1 container yogurt. Add another one-third of dry ingredients; beat until combined. Beat in second container yogurt. Beat in remaining dry ingredients. Fold beaten egg whites into batter. Pour into pan.
  • Bake about 1 hour or until toothpick inserted in center comes out clean. Cool cake in pan 15 minutes. Place cooling rack upside down over pan; turn rack and pan over. Remove pan. Cool completely, about 45 minutes.
  • To make icing, in medium bowl, beat cream cheese and powdered sugar until well combined. Beat in 1 1/2 tablespoons orange peel. Beat in 3 to 4 tablespoons orange juice, 1 tablespoon at a time, until desired pouring consistency. Pour glaze over cooled cake. Store cake in refrigerator.

Nutrition Facts : ServingSize 1 Serving

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