whole wheat blood orange yogurt loaf cake.

Whew, that’s a title, eh? But it’s all true! This is a version of a loaf cake that I’ve loved for years; I should post that original recipe sometime soon! However. It is citrus season, specifically blood orange season. I have only one other blood orange recipe on this site, these margaritas, which you should totally make sometime soon. It is a bit of a travesty however, that I’ve only featured blood oranges once! Time to change that, and this cake is the perfect remedy.

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This cake is perfect for February, especially Valentine’s Day! Blood oranges will naturally turn the batter pink, a light, blush pink which is so pretty. Most importantly however, this cake is incredibly delicious and refreshing. The smell while it cooks is intoxicating. Bonus? I made this with white whole wheat flour, organic plain yogurt and coconut oil, so it counts as a healthy dessert! Or breakfast. 🙂

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Like most cakes, this is better the day after it cooks as that allows for the flavors to come together. If you’d like, whip up a quick glaze with one cup of confectioners sugar, one tablespoon of blood orange juice and a half teaspoon of zest. Whisk to combine and drizzle over the cake. Any way you slice it, this is so heavenly, and a perfect breakfast to wake up to on Valentine’s Day!

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blood orange yogurt loaf cake.
adapted slightly from an old issue of Gourmet magazine. 

1.5 cups white whole wheat flour
2 teaspoons baking powder
1/2 teaspoon sea salt
3/4 cup low fat greek yogurt (2% or full fat)
2 eggs
1/4 teaspoon pure vanilla extract
3/4 cup white sugar (I use unrefined)
1/4 cup unrefined white sugar
juice one blood orange (1/4 cup)
zest of one-two blood oranges
1/3 cup unrefined coconut oil, melted (other neutrals oils will work)

directions
Preheat oven to 350 degrees. In a small bowl, whisk together the flour, baking powder and salt. Set aside.

In a large bowl, combine the eggs, yogurt, vanilla, white sugar, blood orange juice and zest and whisk together to combine. Slowly add the dry ingredients to the wet and whisk together until just combined (a few lumps are ok). Add in the melted coconut oil and whisk together.

In a loaf pan prepared with nonstick cooking spray, scrap the batter into the pan and bake for 50-55 minutes or until a toothpick comes out cleanly. Set aside and let cool. Remove from pan after letting rest for 10 minutes.

If glazing, let cool completely first.

*Please use organic ingredients wherever possible* 

 

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