As much as I love cookies, I secretly harbor an even greater fondness for cake. While I have a weakness for decadent layered cakes (especially chocolate ones) slathered in icing, my sweet tooth is easily satisfied with simple, one bowl cakes. The kinds you can make on a whim. Ones so versatile they are equally impressive as a snacking, afternoon tea, Sunday brunch/dinner, or holiday cake. Which explains in part why I am currently smitten with this luscious, moist Orange Yogurt Cake with Coconut Cream Cheese Icing. But the best part of this cake is that it hits all the right notes: simple, easy to make, pretty, delicious, flavorful, and, highly adaptable.
Adding to this cake's already long list of virtues is that it is a relatively inexpensive cake to make. However, it delivers like it came from a high end bakery in both flavor and appearance.
The inspiration for this Orange Yogurt Cake with Coconut Cream Cheese Icing came from a recipe in Julia Turshen's "Simply Julia: 110 Easy Recipes for Healthy Comfort Food" cookbook. While the changes made to the ingredients were minimal, there was a significant alteration made to the cake's appearance. Instead of making the cake in a loaf pan and serving it with some additional yogurt and orange slices, this cake was baked in a nine inch round cake pan and topped with a coconut cream cheese icing. Changes that took the cake from being simple to a little bit fancy.
The ingredients for this Orange Yogurt Cake are a little surprising (in a good way) as they are relatively inexpensive and easily accessible. Yet more reasons to put this cake in the 'winner' category. There are two secret ingredients: full fat plain Greek yogurt and extra-virgin olive oil. Both of which contribute to the cake's moistness and texture. And instead of using only all-purpose flour, this cake is made with both all-purpose and whole wheat flours. The whole wheat flour not only brings a little more nutritional value to the cake it plays a significant role in its' density. Equal parts all-purpose and whole-wheat flours create a cake with a perfect texture.
For the most optimal results, I highly recommend you weigh your ingredients. But if you don't have a scale, it's important to measure using the right tools. Liquids should be measured in liquid measuring cups. Solids should be measured in measuring cups intended for use with dry ingredients. Because liquid and dry measuring cups do not hold the same volume, you risk having inconsistent results each time you make a recipe when you use liquid measures for dry ingredients and dry ingredients in liquid measure. Even worse, you are likely have a less than desirable outcome causing you wonder why your cake didn't look or taste anything like the one you saw or ate.
When the dense crumb, moist, citrusy flavored cake is combined with the mouthwatering cream cheese icing this dreamy cake it seems to take on a kind of Creamsicle-like eating experience. The combination of flavors and textures in the cake and icing are nothing short of heavenly.
For those of you who love coconut, this cake is pure bliss. But for those of you who aren't coconut fans, this Orange Yogurt Cake is just as delicious lathered with a simple cream cheese icing.
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There is something rather appealing about a round versus a square cake. The cake batter just happens to fit perfectly in a nine-inch cake pan.
Baked in a preheated 350 degree (F) oven, the baking time ranges somewhere between 25 and 35 minutes (my baking time was 30 minutes). You can test for doneness by either pressing lightly on the cake (it will be firm but bounce back) or a toothpick tests clean when inserted in the center of the cake.
If you were looking for a scrumptious, swoonworthy cake to serve for Easter Dinner or Mother's Day Brunch, look no further because you have now found it! Although you hardly need a reason to make a cake destined to wow both your taste buds and eyes. Because this is one of those cakes you should make simply to satisfy a sweet tooth or to bring a little bit of sunshine into the lives of your family/friends.
Recipe
Orange Yogurt Cake with Coconut Cream Cheese Icing
Makes one 9" cake - serves 8-10
Ingredients
Cake
2 large eggs, room temperature
1 cup (227) full fat Plain Greek Yogurt
1/2 cup (120ml) extra-virgin olive oil
Finely grated zest from one large navel orange
Juice from one large navel orange (2.5 ounces)
1 Tablespoon vanilla
2/3 cup (133g) granulated sugar
2 teaspoons baking powder
1/2 teaspoon Kosher salt
1 cup (130g) all-purpose flour
1 cup (130g) whole wheat flour
Icing
8 ounces (226g) cream cheese, room temperature
1/2 cup (113g) unsalted butter, room temperature
2 cups (240g) confectionary sugar, sifted
2 teaspoons vanilla
1/4 teaspoon Kosher salt
1 cup (95g) flaky sweetened coconut flakes
Directions
Cake
1. Preheat oven to 350 degrees (F). Spray a 9" cake pan with canola oil and line with a piece of parchment paper. Set aside.
2. In a large bowl, whisk together the two eggs until well blended.
3. Add in yogurt, olive oil, vanilla, sugar, salt, orange zest, orange juice and vanilla. Whisk until combined.
4. Stir together the all-purpose flour, whole wheat flour, and baking powder in a medium bowl together before adding it in to the orange, yogurt mixture.
5. Gently whisk the flour mixture just until it's blended in (no streaks remain). Be careful to not overmix.
6. Pour into the prepared pan. Smooth the top with an offset spatula.
7. Place the cake pan on a large baking sheet and insert into the oven. Bake for 25-35 minutes or until the cake is done. Remove from oven and place the cake pan on a cooling rack. Let cake rest for at least 10 minutes before transferring to a platter. Let the cake come to room temperature before icing.
Icing
1. In a medium sized bowl, beat the cream cheese until smooth using a hand held mixer.
2. Add in the butter and beat until the mixture is smooth and creamy.
3. Mix in the vanilla and Kosher salt.
4. With the mixer on low, add in the sifted confectionary sugar. Beat until the mixture is smooth.
5. Spread the cream cheese icing on the top of the cake. Note: If not topping with the coconut, use a spoon or an offset spatula to swirl a design into the icing.
6. Sprinkle the coconut over the top.
7. Cut and serve.
8. Store any leftover cake covered and chilled in the refrigerator.
Notes: (1) Slight adaptations made to Julia Turshen's Orange Yogurt Cake recipe from her cookbook "Simply Julia: 110 Easy Recipes for Healthy Comfort Food".
