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Whole Wheat Clementine Yogurt Cake

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Tasty Kitchen Blog: Whole Wheat Clementine Yogurt Cake. Guest post by Christina of Dessert for Two, recipe submitted by TK member Stephanie of Girl Versus Dough.

When someone says “healthy dessert,” I immediately grab two forks. To me, a healthy dessert means I can eat double the servings! Wait, is that not the point? It’s funny what a little whole wheat flour and yogurt in a cake will make you do.

This Whole Wheat Clementine Yogurt Cake by Tasty Kitchen member Stephanie was a must-make for me. I think I grabbed the last bag of clementines for the season last week, and I saved 4 little clementines for this cake. It was so worth it, too!

 
 
 
Tasty Kitchen Blog: Whole Wheat Clementine Yogurt Cake. Guest post by Christina of Dessert for Two, recipe submitted by TK member Stephanie of Girl Versus Dough.

First up, our simple, couldn’t-be-easier ingredients that you probably already have in your pantry: whole wheat flour, regular all-purpose flour, granulated sugar, Greek yogurt, vanilla, vegetable oil, eggs, salt and baking powder. Oh, and clementines! Pretty standard cake stuff, right?

 
 
 
Tasty Kitchen Blog: Whole Wheat Clementine Yogurt Cake. Guest post by Christina of Dessert for Two, recipe submitted by TK member Stephanie of Girl Versus Dough.

Stephanie recommends spraying and lining your pan with parchment paper. I say good call, Steph. When a recipe calls for the extra step of lining the pan, don’t ignore it. It could be the difference between a pretty cake that releases perfectly from the pan and a cake that comes out in pieces!

 
 
 
Tasty Kitchen Blog: Whole Wheat Clementine Yogurt Cake. Guest post by Christina of Dessert for Two, recipe submitted by TK member Stephanie of Girl Versus Dough.

Now we can get to work on the cake. First, we combine the dry ingredients: both flours, salt, and baking powder. Whisking it together helps break up the clumps and eliminates the pesky step of sifting.

 
 
 
Tasty Kitchen Blog: Whole Wheat Clementine Yogurt Cake. Guest post by Christina of Dessert for Two, recipe submitted by TK member Stephanie of Girl Versus Dough.

Once the dry ingredients are combined, it’s time to mix the wet ingredients together: combine the sugar, eggs, clementine zest, and vegetable oil. Anytime a recipe calls for citrus zest I get excited, because I know it’s going to be delicious. The zest is where all the flavors of the fruit hide. It’s full of oils that will perfume your whole cake.

I use a microplane grater to get as much zest off each clementine as possible. I only scraped my knuckles twice doing this. Totally worth it, though.

 
 
 
Tasty Kitchen Blog: Whole Wheat Clementine Yogurt Cake. Guest post by Christina of Dessert for Two, recipe submitted by TK member Stephanie of Girl Versus Dough.

After folding together the wet and dry ingredients until no streaks of flour remain, I scraped the batter into the pan. Off it went into a 350ºF oven for 45 minutes. Steph recommends 40-50 minutes, which means you should start checking on the cake at 40 minutes. Increase the baking time by a few minutes until the cake starts to pull away from the edges of the pan, and a toothpick inserted comes out clean with only moist crumbs clinging to it. For me, 45 minutes was the magic number, but every oven is different, so be patient!

Now we’re getting to the good part: after a 10 minute cool-off session, the cake comes out of the pan. Remember those clementines that we scraped bald for their zest? It’s time to juice them into a pan with some sugar! We’re going to poke holes all over the cake and pour this warm, sugary juice on top. Yep. It’s exactly as good as it sounds.

 
 
 
Tasty Kitchen Blog: Whole Wheat Clementine Yogurt Cake. Guest post by Christina of Dessert for Two, recipe submitted by TK member Stephanie of Girl Versus Dough.

I ate a slice of this cake warm, and then another slice cool. And then another slice warm again just to figure out my preference. Before I could have another slice cool, the cake was gone. I guess we’ll never know the best way to serve it, but one thing is for sure: this cake is delicious! Thanks for a great lightened-up cake recipe that I can feel good about eating at snack time, Steph! Check out her TK recipe box and visit her beautiful blog, Girl Versus Dough, for more of her masterpieces!

 
 
 
Tasty Kitchen Blog: Whole Wheat Clementine Yogurt Cake. Guest post by Christina of Dessert for Two, recipe submitted by TK member Stephanie of Girl Versus Dough.

 
 

Printable Recipe

Whole Wheat Clementine Yogurt Cake

See post on Stephanie | Girl Versus Dough’s site!
4.00 Mitt(s) 1 Rating(s)1 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 5

Prep Time:

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Difficulty: Easy

Servings: 12

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Description

A tangy, sweet, moist and citrus-y cake for breakfast, dessert, snacking or all of the above.

Ingredients

  • ¾ cups Unbleached All-purpose Flour
  • ¾ cups Whole Wheat Flour
  • 2 teaspoons Baking Powder
  • ½ teaspoons Salt
  • 1 cup Plain Greek Yogurt
  • 1-⅓ cup Granulated Sugar, Divided
  • 3  Eggs
  • 2 teaspoons Grated Clementine Zest (from About 2 Clementines)
  • ½ teaspoons Vanilla
  • ½ cups Vegetable Oil
  • ⅓ cups Fresh-Squeezed Clementine Juice
  • Powdered Sugar, For Sprinkling (optional)

Preparation Instructions

Heat oven to 350F. Grease bottom and sides of a 9-inch round cake pan with baking spray with flour; line bottom with parchment paper and spray paper.

In a large bowl, whisk together flours, baking powder and salt until combined. In a separate large bowl, whisk together yogurt, 1 cup sugar, eggs, clementine zest and vanilla until combined.

Slowly stir wet ingredients into dry ingredients until just combined. Stir in oil. Pour batter into prepared pan.

Bake 40 to 50 minutes until a toothpick inserted in the center comes out clean. Cool 10 minutes in pan, then carefully remove from cake pan and transfer to a cooling rack with a rimmed baking sheet or clean sheet of parchment or wax paper underneath.

Meanwhile, cook the clementine juice and remaining ⅓ cup sugar in a saucepan over medium heat, stirring until sugar is dissolved. Carefully pour evenly over warm cake on cooling rack. Cool completely.

Sprinkle top with powdered sugar before serving, if desired.

Recipe adapted from Ina Garten.

 
 
_______________________________________

Growing up in a food-obsessed family and spending a lot of time in her Aunt Rose’s restaurant as a child, Christina was destined to be a fantastic cook. She’s a private chef during the day, but cooks for two at home. Like all of us, she has a sweet tooth that needs indulging after dinner. After becoming frustrated with the lack of recipes made for two, especially in the dessert category, she took matters into her own hands and started her blog, Dessert for Two, to share how she takes Southern classics (and a few surprises) and turns them into recipes that are perfect for just a few people. Her first cookbook, Dessert for Two, is now available at your favorite bookstore.

 

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Mac and Cheese Time!

Posted by in The Theme Is...

Tasty Kitchen Blog: Mac and Cheese (Creamy Stovetop Macaroni and Cheese)

It’s Friday! The weekend is here, tax day is behind us, and we’ve been good lately, talking about all kinds of healthy spring vegetables. Let’s reward ourselves, shall we? Preferably by way of carbs, smothered in melted cheese. It’s the right thing to do, trust me.

Mac and cheese is high up on the list of most folks’ comfort food list, and for a reason. It’s warm and filling, and fairly simple, too. Just good old pasta, bathed in a creamy rich cheese sauce. It doesn’t get much better than that. It’s no wonder even kids so easily fall under its spell.

Let’s look at a few versions of this well-loved dish, and maybe you’ll be inspired to break out this classic at some point over the weekend! Just click on the photos to get the printable recipe.

 
 
 
Tasty Kitchen Blog: Mac and Cheese (Stovetop Macaroni and Cheese)

Stovetop Macaroni and Cheese. Let’s start with mac and cheese at its simplest, the one most of us fell in love with at first bite. This is just pasta with butter, cheese, and a bit of cream, all in one pot. No blue box required.

 
 
 
Tasty Kitchen Blog: Mac and Cheese (Creamy Stovetop Macaroni and Cheese)

Creamy Stovetop Macaroni and Cheese Let’s add one more step and get into Mac and Cheese 101: macaroni, bechamel sauce, and cheese. This pairs the traditional cheddar cheese with mozzarella, giving it some extra creaminess. You can also use it as a starting point and start playing with the cheese combination using your favorites, like smoked cheese (a personal favorite). Or go bolder with a touch of blue cheese or gorgonzola! You can play with the bechamel sauce too, making a beer cheese sauce to create an updated grownup version.

 
 
 
Tasty Kitchen Blog: Mac and Cheese (Lobster Macaroni and Cheese)


Lobster Macaroni and Cheese
. Add lobster and make it your main course! This one features Vermont cheddar with Maine lobster, which is all kinds of New England genius to me. If seafood isn’t your thing, just add whatever you’re craving! Chicken, taco meat, pulled pork, chili, bacon … or veggies like spinach, artichokes, or tomatoes if you want to keep it vegetarian. Better yet, create a mac and cheese bar with a variety of mix-ins and let everyone make their own!

 
 
 
Tasty Kitchen Blog: Mac and Cheese (Baked Gnocchi Mac n’ Cheese)

Baked Gnocchi Mac n’ Cheese. Mess with the “macaroni” part of the dish and use gnocchi instead!

 
 
 
Tasty Kitchen Blog: Mac and Cheese (Macaroni and Cheese Stuffed Jalapeno Peppers Wrapped in Bacon)

Macaroni and Cheese Stuffed Jalapeno Peppers Wrapped in Bacon. Got leftovers? Stuff them into jalapeno poppers! Or make fried mac and cheese balls. So good, you’ll want to make extra just so you can have these.

I hope we’ve given you ideas for your weekend menu, and if you have a favorite variation of mac and cheese, we’d love to hear it! And now, if you’ll excuse me, I’m off to my refrigerator to check on my cheese supply. I must have bookmarked half a dozen recipes, and may be short a pound or four of cheese.

Have a great weekend, everyone!

 

Profile photo of Erika (TK)

Let’s Talk Spinach

Posted by in Kitchen Talk

Tasty Kitchen Blog: Kitchen Talk (Spinach)

Spinach is a dark green leafy vegetable wonder that people—especially kids—either love or hate. I was firmly in the love camp even before ever tasting spinach, thanks to all those afternoons spent watching Popeye the Sailorman after school. So imagine my profound surprise and disappointment when I finally had the chance to down a healthy portion of uncooked canned spinach, Popeye-style, because I thought that was the only proper way to eat it. Let’s just say I’ve come a long way since then.

Spinach is such a versatile vegetable, enjoyed cooked or raw, and is packed with so many things that are good for you. It’s usually available all year, but its peak season is right about now, when beautiful bundles of these green leaves adorn tables at many local farmers markets.

So let’s talk about this nutritional powerhouse today! Tell us:

Do you have any favorite tips for growing, buying, storing, or cooking spinach?

I love throwing a handful of spinach into my morning smoothies, and find that using a bit of fresh apple cider helps mask the sometimes-metallic taste when I accidentally add too much spinach. I also love creamed spinach, and though it’s typically a side dish, I’ll happily make a meal of it. Same goes for spinach just lightly sautéed with good oil and lots of garlic. And spinach salad? I can feast on that for days.

How about you? Any favorite spinach recipes? Or tips on the best way to store this delicate vegetable? Have any advice for growing or buying spinach? Funny or memorable stories about the first time you had it? Were you, like me, completely duped by Popeye? Come share below!

 

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Looks Delicious! Easy Caper Tomato Bruschetta

Posted by in Looks Delicious!

Tasty Kitchen Blog: Looks Delicious! (Easy Caper Tomato Bruschetta, submitted by TK member Christin of Veggie Chick)

As the weather continues to warm up stateside, thoughts of dining al fresco in my backyard begin to dance in my head. I imagine walking around with a glass of wine, basking in the warm glow of the setting sun, waiting for market lights strung above to illuminate the evening. Of course, the reality is that we have an unfinished backyard, we don’t have any market lights or anything to attach them to anyway, and I’m just that clumsy on my own to stumble on a pebble without the help of a glass or two of wine. But a girl can dream.

In that same dream, we’re feasting on delicious nibbles that take almost no time to make. At least that part can be reality with this Easy Caper Tomato Bruschetta from TK member Christin. Puttanesca happens to be my favorite pasta sauce ever, so the combination of tomatoes and capers in this recipe is right up my alley. (I may even add some olives and anchovies if my imaginary guests let me. I’m pretty sure they will.) Christin gives us permission to use canned tomatoes if we don’t have fresh ones, which pretty much makes this fancy-looking appetizer a pantry dish.

Thanks for sharing this, Christin! Click on the photo to get the printable. And make yourself something special to enjoy outside this week, friends!

 

Profile photo of Erika (TK)

Looks Delicious! Simple Spaghetti with Garlic, Peas & Parmesan

Posted by in Looks Delicious!

Here's a 20-minute dinner for those busy weeknights, or when you've been playing and shopping and cleaning all day and find yourself without a game plan for dinner.

Profile photo of Erika (TK)

Let’s Talk Asparagus

Posted by in Kitchen Talk

Asparagus is our topic this week: growing, storing, preparing, cooking, you name it. Tell us:

Do you have any favorite asparagus tips (ha!) or recipes?

Profile photo of Erika (TK)

Hammy Monday!

Posted by in The Theme Is...

In case you're looking for inspiration or just something new to try out, we rounded up a few that we've featured right here on the Tasty Kitchen Blog.

Profile photo of Betsy (TK)

Easter Brunch Ideas

Posted by in The Theme Is...

We have a few---okay more than a few---recipe ideas to make your Easter brunch lovely. And now we are officially hungry. So here we go with some prize winning brunch grub!