orange-yogurt cake

orange-yogurt cake

from the dec 2006 issue of martha stewart living. 

i was in the mood for a treat last night and made this cake. it only used 1 bowl! i had greek-yogurt, so i added a 4-5 extra tablespoons of orange juice until the consistency of the batter seemed right (like a thick pancake batter). i only had 1 orange, so i didn't segment the 2 oranges at the bottom of the list for garnish, i just used the orange for the juice and zest. 

unsalted butter, softened, for pan

1 cup all-purpose flour, sifted

1/2 cup plus 3 tablespoons granulated sugar

1/2 tsp baking powder

1/8 tsp baking soda

pinch of salt

1/2 cup plain whole-milk yogurt

1/4 cup vegetable oil

1 tsp grated orange zest, plus 1 tbsp orange juice

1 large egg

1/2 tsp pure vanilla extract

2 large oranges (1 zested into thin strips, both segmented)

confectioners' sugar, for dusting

1. preheat oven to 350. butter an 8-inch round cake pan. stir flour, 1/2 cup plus 2 tbsp sugar, the baking powder, baking sode, salt, yogurt, oi, 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.

2. place zest strips in a bowl. stir in segments and remaining tbsp sugar. garnish cake with some segments; serve with the rest. dust with confectioners' sugar.