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Whole Wheat Clementine Yogurt Cake

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

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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

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.

One Comment

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strandjss on 1.21.2014

This sounds like such a great dessert. I so love the sweetness and flavor of clementines. I like the idea of using whole wheat flour in this cake. Will definitely be making this Friday for Shabbat. Thanks

One Review

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rinabeana on 1.27.2014

Very tasty! The cake puffed up beautifully. It wasn’t overly sweet and I could definitely taste the whole wheat flavor and was surprised that it didn’t taste more orange-y. I might try this again with white whole wheat flour. Thanks for sharing!

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