Tuesdays with Dorie: French Yogurt Cake with Marmalade Glaze

March 17, 2009 at 2:50 am | Posted in cakes & tortes, groups, simple cakes, sweet things, tuesdays with dorie | 56 Comments

French yogurt cake with marmalade glaze

I always have yogurt in the fridge (a granola/yogurt mush-up is my standard pre-work brekkie), but sometimes the expiration date does sneak up on me.  A yogurt loaf cake is the perfect use-it-up recipe, so I’m no stranger to Liliana’s (of My Cookbook Addiction) pick for TWD this week.  I’ve actually made a similar version of Dorie’s French Yogurt Cake before.  There was also the time I made Ina’s lemon yogurt cake.  Oh, and I even did yogurt cupcakes awhile back.  See– these cakes have saved a lot of yogurt from the bin! 

A yogurt cake is kind of like a pound cake, but without that nagging, butter-filled guilt.  I used low-fat (2%) yogurt and cut back on the oil in the recipe by a couple tablespoons.  My cake still stayed nice and moist for a few days. Dorie flavors hers with lemon, but since TWD  just did lemon custards last week (and I’m doing something else lemon at the end of this week, too), I used orange zest and orange marmalade in mine.  Any citrus works great here, to tell the truth. 

I love the addition of almond meal in this version of the cake…très French, I think.  The marmalade glaze gives it some bittersweet stickiness.  Dorie says to strain the marmalade first.  I’m not sure why…I like the zesty bits, so I didn’t bother.

French yogurt cake with marmalade glaze

For the recipe, see Baking: From My Home to Yours by Dorie Greenspan, or read My Cookbook Addiction.  Don’t forget to check out the TWD Blogroll!

SHF#43: Lemon Yogurt Cake with Marmalade Glaze

May 18, 2008 at 7:57 pm | Posted in cakes & tortes, events, simple cakes, sweet things | 28 Comments

lemon yogurt cake with marmalade glaze 

Do you ever find yourself with one or more of the following things in your refrigerator?:

  1. An extra lemon that you bought a week ago, and is now just rolling back and forth every time you move something around it
  2. A huge tub of plain yogurt (because the plain only comes in huge tubs, but that’s what you like to eat on your granola) that you don’t know if you’ll be able to finish before it turns icky
  3. A jar of grapefruit marmalade that looked so beautiful, you had to buy it at the farmers’ market, but now it’s been open forever because it’s actually too thick-cut to be enjoyable on your toast or PB&J

Well, today I realized I had all three and I needed to do something about it.  That something was to bake a lemon yogurt cake with marmalade glaze.  Yogurt cake is a cousin to pound cake…the cousin you call on when you don’t quite need all those pounds, if ya know what I mean.  The yogurt keeps it tender and a little oil keeps it moist.  It has a light texture that’s a bit spongier than pound cake.

This is particular recpie is one that my friend P photocopied for me from Bon Appétit magazine a few years ago.  I only have the recipe itself, and not the article associated with it, but I noticed that it bears a striking similarity to a recipe I’ve seen in Baking: From My Home to Yours by Dorie Greenspan.  After a little Internet research, I found that it is in fact a Dorie recipe– a slightly altered version of what’s in her book.  While I’ve made another lemon yogurt cake here before, I’ve actually baked this one a few times, too, with assorted maramalades on top, making my own small tweaks along the way.  I prefer to cut down a bit on the oil in the original version and ramp up the lemon. I’ve made those changes in the recipe below, but I link to the original as well.

This cake is happy and sunny; sweet but with a little pucker from the marmalade.  And loaf cakes are easy to make, giving you the sugar high you’re after with minimal effort.  Speaking of which, I’m sending this over to Tartelette who’s hosting a sweet-tart, citrusy version of Sugar High Friday (started by Jennifer The Domestic Goddess) this month!

lemon yogurt cake with marmalade glaze

Yogurt Cake with Marmalade Glaze– makes one loaf pan
modified from a recipe in Bon Appétit by Dorie Greenspan, February 2005

For the cake:
1 1/2 c all-purpose flour
2 t baking powder
1/4 t salt
1 c plain yogurt (whole-milk or low fat)
1 c sugar
3 large eggs
finely grated peel from 1 lemon
juice of half a lemon
1/3 c vegetable oil

For the glaze:
1/4 c lemon, orange, or grapefruit marmalade
1 t water

-Position rack in center of oven and preheat to 350°F.  Generously butter 8 1/2×4 1/2×2 1/2-inch metal loaf pan.

-Sift flour, baking powder, and salt into medium bowl.

-Combine yogurt, sugar, eggs, lemon peel and lemon juice in large bowl; whisk until well blended. Gradually whisk in dry ingredients. Using rubber spatula, fold in oil.

-Transfer batter to prepared loaf pan.  Place cake on baking sheet in oven and bake until cake begins to pull away from sides of pan and tester inserted into center comes out clean, about 50 minutes.

-Cool cake in pan on rack 5 minutes. Cut around pan sides to loosen cake. Turn cake out onto rack. Turn cake upright on rack and cool completely. (Can be made 1 day ahead. Wrap and store at room temperature.)

-Stir marmalade and 1 teaspoon water in small saucepan over medium heat until marmalade melts. Brush hot mixture over top of cake. Let glaze cool and set before cutting.

Tuesdays with Dorie BCM: Limoncello Cupcakes

April 14, 2015 at 12:12 pm | Posted in BCM, cupcakes, groups, sweet things, tuesdays with dorie | 21 Comments
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limoncello cupcakes

Cupcakes…it’s been a while.  They don’t get the same love that they used to, but I still like them.  I especially like them when there’s booze involved, and here it’s limoncello, the sweet Italian after dinner drink.  This one was missing from my little digestivo collection, but now I have a bottle of limoncello hanging out in the freezer for whenever I might want it!

The cupcake batter is simple to make.  It gets it’s moisture from yogurt and oil, so there’s no pesky creaming involved and it comes together in a flash by hand.  There’s a little dollop of marmalade hidden in the center of each cupcake, but if you have some lemon curd, I bet it would be good, too.  As I was making the batter and scooping the cupcakes, I realized that it’s pretty much the same deal as another Dorie cake– her yogurt loaf cake with marmalade glaze— that I’ve made several times before, just tweaked into a different form and with a bit of limoncello added.  The cupcakes rose perfectly.  They had a nice dome and the yogurt/oil combo gave then a springy, moist texture.  They get brushed with a limoncello simple syrup while they’re still warm to boost that citrusy flavor.

What’s a cupcake without frosting, right?  Well, due to an unexpected powdered sugar shortage, I really only made frosting for the two in the picture.  The others we ate naked, with a scoop of vanilla ice cream and an extra drizzle of the limoncello syrup all over.  We actually liked them better that way, so if you don’t want to make frosting, they are great as-is…but I’d still recommend the syrup for a little extra spike of limoncello.

For the recipe, see Baking Chez Moi by Dorie Greenspan. Don’t forget to check out the rest of the TWD Blogroll!

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