09 August 2008

Orange Blueberry Yogurt Cake


I don't blog a lot about cooking and food, but I should do more, because it is something I love to enjoy when I have the time. One of my favorite cooking celebrities is Ina Garten, the Barefoot Contessa. I love her cookbooks, her laid back style and her great recipes. I am completely addicted to the fabulous foodie blog, Smitten Kitchen. I love Deb's writing, her sense of humor and the tantalizing recipes that she shares with all of her devotees. So, this week when I found my self with a few too many oranges, I was delighted to find this posting about this Contessa recipe, modified superbly in the Smitten Kitchen.


I really enjoy citrus desserts, but they absolutely cannot be overly sweet. Nothing is more frustrating then biting into a soft lemon bar, expecting that tart bite and getting only overly sweetened yellow goo. Blech! So, I was immensely pleased with this recipe. The perfect balance of flavors, most on the inside but almost crispy on the outside. Yum, yum, yummy!

I went ahead a made a few modifications of my own, using a bundt pan instead of a loaf and using my wilting oranges in place of the lemons. The final product was wonderful and look at and quite tasty as well. I think in the future, I will try to add some sliced almonds.

Here's the recipe for those of you too lazy to follow the link...

Orange-Blueberry Yogurt Cake

Adapted from Smitten Kitchen's adaption of Ina Garten...

1 1/2 cups + 1 tablespoon all-purpose flour (if you’re skipping the fruit, you can also skip the last tablespoon of flour)
2 teaspoons baking powder
1/2 teaspoon salt
1 cup plain whole-milk yogurt
1 cup plus 1 tablespoon sugar
3 extra-large eggs
2 teaspoons grated orange zest (approximately 1 1/2 oranges)
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1 1/2 cups blueberries, fresh or frozen, thawed and rinsed (miniature wild blueberries are great for this, and pose the least risk of sinking)
1/3 cup freshly squeezed orange juice

Preheat the oven to 350 degrees F. Grease and flour a bundt pan.

Sift together 1 1/2 cups flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, orange zest, vanilla and oil. Slowly whisk the dry ingredients into the wet ingredients. Mix the blueberries with the remaining tablespoon of flour, and fold them very gently into the batter. Pour the batter into the prepared pan and bake for about 50 (+) minutes, or until a cake tester placed in the center of the loaf comes out clean.

Meanwhile, cook the 1/3 cup orange juice and remaining 1 tablespoon sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.

When the cake is done, allow it to cool in the pan for 10 minutes before flipping out onto a cooling rack. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the orange-sugar mixture over the cake and allow it to soak in (a pastry brush works great for this, as does using a toothpick to make tiny holes that draw the syrup in better). Cool.

Enjoy!

1 comment:

Jess said...

If you get a chance, you should make those blueberry crumble bars that Deb posted last week - they were phenomenal!