Some people have a house wine or cocktail... I have a house cake. I make this simple yogurt and citrus loaf when I need something sweet to take to a potluck or am looking to round out a brunch menu. It's a great thing to share with new mamas who need easy, handheld snacks. It freezes nicely, dresses up or down (dollop slices with barely sweetened yogurt for your next dinner party dessert), and the end slices are dreamy after a minute or two of toasting. Maybe it will become your house cake too!
Makes 1 loaf cake
Soft butter or cooking spray, for greasing the pan
1-1/2 cups (178g) whole wheat pastry flour
2 teaspoons baking soda
1/4 teaspoon kosher salt
3/4 cup (136g) sugar
1 orange, zested
1/2 cup plain yogurt
3 large eggs
1/2 teaspoon vanilla extract
Scant 1/2 cup olive oil
Coarse sugar (such as demerara), for sprinkling (optional)
Preheat the oven to 350°F | 177°C with a rack in the center position. Grease a standard-size loaf pan with soft butter or cooking spray.
In a medium bowl, whisk flour, baking soda, and salt. Set aside.
In the bowl of a stand mixer (or in a regular old bowl if no mixer lives in your kitchen), rub the sugar and zest together (reserve the fruit) until combined and fragrant. Add the yogurt, eggs, vanilla, and olive oil. Combine first on low, then on medium speed.
Turn the machine off, add half the dry ingredients, and stir on low speed until incorporated. Repeat with the remaining flour. Up the speed to medium and mix for one minute to build structure. Pour into the loaf pan and bake for about 50 minutes, until a skewer withdraws clean. While the cake bakes, juice half the orange into a small bowl. (Eat the other half.)
When you remove the cake from the oven, immediately brush with a few tablespoons of the juice. Sprinkle with a bit of coarse sugar, if desired.
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