The Pioneer Woman Tasty Kitchen
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Yogurt-Marmalade Cake

5.00 Mitt(s) 3 Rating(s)3 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 5

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Level: Easy

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Description

This cake is wonderful: it’s moist, light, spongy and delicious. And the orange marmalade icing just takes it over the top. If you’ve been scared of orange marmalade your whole life, you don’t have to be afraid anymore.

Ingredients

  • 1-½ cup All-purpose Flour
  • ½ teaspoons Salt
  • 2 teaspoons Baking Powder
  • 1 cup (heaping) Plain, Lowfat Yogurt
  • 1 cup Sugar
  • 3 whole Eggs
  • 1 teaspoon Vanilla
  • 1 whole Zest Of Lemon
  • ½ cups Canola Oil
  • _____
  • ORANGE GLAZE:
  • ½ cups Prepared Orange Marmelade
  • ¼ cups Yogurt

Preparation

Preheat oven to 350 degrees.

Spray a loaf pan with non-stick baking spray (or grease and flour it if it makes your skirt fly up). Sift together the flour, baking powder and salt. Set aside.

In a separate bowl, mix together 1 cup of yogurt, sugar, eggs, vanilla, lemon zest, and canola oil until just combined. Pour over dry ingredients and mix until just combined; do not over beat.

Pour into a loaf pan and bake for 45 minutes. Remove from oven and allow to cool slightly. Remove from pan. While cake is cooling, pour marmalade into a sauce pan. Heat it on low until melted, stirring occasionally. Add 1/4 cup of yogurt to the pan and turn off heat. Stir to combine, then pour slowly over the top of the cake, allowing icing to pool around the sides.

Eat. Groan. Repeat.

5 Comments

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Avatar of Urban Wife

Urban Wife on 4.13.2011

I just made this cake tonight for the first time. I was blown away by how moist and light it turned out. I am definitely adding this to my favorites and will be making it again soon!

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polwig on 5.7.2010

I really liked this recipe.. it was moist with great topping…

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ladyaggie on 4.22.2010

I made this for a birthday breakfast at work. It was deliciously sublime and very elegant. Next time, I think I’ll garnish my serving platter with round orange slices and fresh mint leaves. It’s probably the easiest cake recipe I have, and it doesn’t even require a mixer! The only change I had to make was to the baking time. My oven must be hotter than hers because I needed to reduce the cooking time to 42-43 minutes. When refrigerated, this cake did well the next day, so you can make it a day in advance if necessary. It’s a perfect morning/brunch cake, and I will be making it again.

Avatar of queenbe

queenbe on 2.19.2010

Okay ladies, I made the cake again and was wondering why it didn’t turn out as high as the first time…then while I was making the cake for the gang at Burger King, I discovered why…I forgot the canola oil! Actually it was corn oil . (I use this instead of canola oil) The gang at Fresh & Easy it joyed their cake without any oil yesterday.

I changed the recipe a little & added a queeze of fresh lemon juice to the batter, just to see if this will make a differrence.

Avatar of queenbe

queenbe on 2.14.2010

I made the cake and it was extremely moist & tasty. I used whole milk plain yogurt. I didn’t have any orange marmalade, so I used Ms Bev’s homemade Mango, ginger, coconut jam. Excellent choice.

I’m gonna make it again this week and not put a topping on it. this one will be for the Shabbat Lunch at the small synagogue I atend. Then I’m gonna make two more (with topping) & give them to the crews at the local Burger King & Fresh & Easy where I shop.

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Avatar of christinem

christinem on 7.9.2010

SWEEEEEET!!! And delicious! I’ve made this using apricot preserves, too, and loved it. The cake part is so incredibly moist, and the glaze is just sinful (in a good way, I mean!)

Avatar of almostdomesticgoddess

almostdomesticgoddess on 7.8.2010

I brought this to a Mother’s Day gathering with all of the family. It was to die for! A big hit for all the ladies in attendance and even bigger hit with my man when got his scrap-of-a-leftover piece.

Avatar of jaxanahalf

jaxanahalf on 5.25.2010

A really nice accompaniment to brunch. I poked the cake with a fork when it came out so that the glaze really would seep in. Made it extra dense and yummy.

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