Oranges remind me of late winter and early winter, Merritt Island and my grandparents.
I’m telling you, this whole birthday thing is making me odd.
The weather may finally be breaking and Wegman’s sells Indian River orange juice now. It’s not nearly as good as the kind we were drinking when my grandparents had a house in Titusville, but we’re also not five minutes from the grove anymore either.
I pulled back a little on the sugar in this cake because of the juice and the glaze. I wasn’t going for a sugar bomb of a cake. This is a denser, wetter cake-think something like a rum ball. I repeat, this isn’t a fluffy cake. I like to eat this in small wedges. I prefer this style of heavy yogurt cake in the winter for whatever reason. I use blood orange zest but use whatever you have available to you. I use blood orange zest because it makes me happy, and food should ultimately make you happy. If it doesn’t, don’t eat it.
Glazed Orange Cake
1 cup plain yogurt
1 stick butter
1 cup sugar
2 teaspoon vanilla extract
1 1/2 cup flour
1/4 cup orange juice (try to use a good one, I used Indian River brand)
1 teaspoon orange zest
1 3/4 teaspoon baking powder
1/2 teaspoon salt
1 cup powdered sugar
large pinch orange zest
2-3 tablespoons orange juice
Preheat oven to 350 and line a loaf tin with parchment paper.
Cut butter into thin slices and cream with the sugar.
Add yogurt, juice, and vanilla and beat until just mixed.
Adding eggs one at a time, beat until just mixed.
Add dry ingredients and beat until combined.
Place batter in lined pan and bake for 50 minutes.
Let the cake sit and cool for several minutes while mixing the glaze. Whisk glaze ingredients together until smooth, adding more juice if necessary. Glaze cake and allow glaze to harden slightly.
Please, stop by this week’s Inspired Weekends!