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Clementine Almond Yogurt Bread

Clementine Almond Yogurt Cake

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  • Author: Country Cleaver
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 1 loaf 1x
  • Category: Dessert
  • Method: Baked
  • Cuisine: American

Description

Make the most of the winter citrus season with this super soft and delicious clementine almond yogurt cake. It is bright and lively, while being warm and comforting with a mix of orange zest and almond extract. A great cake for winter, or even summer!


Ingredients

Scale
  • 1 cup Sugar
  • 2 Clementines/Satsuma Oranges, zested and segmented.
  • 1 1/2 cup Flour
  • 2 tsp Baking Powder
  • 1/4 tsp Salt
  • 1/2 cup Plain or Vanilla Greek Yogurt
  • 3 Eggs
  • 1 tsp Vanilla
  • 1 tsp Almond Extract
  • 1/2 cup Olive Oil
  • 2 Tbsp Honey, for glaze
  • 2 Tbsp Chopped Almonds or Almond Slices, for garnish

Instructions

  1. Preheat oven to 350 degrees. Spray a standard loaf pan with non-stick spray, line the pan with a parchment paper sling. The sling will help remove the cake at the end, cut a strip of parchment wide enough that it covers the bottom of the pan and extends up and over two sides about 2 inches. About 8″x12″ should be a good size. Set aside.
  2. In a large bowl, whisk together the sugar and zest from the oranges. SEGMENT THE ORANGES and blot them dry with a paper towel. Set them aside.
  3. In the same bowl with the orange/sugar mixture, whisk in the eggs, one at a time. Whisk in the vanilla and almond extract, yogurt, and lastly whisk in the olive oil.
  4. In another bowl, whisk together the flour, baking powder, and salt. With a rubber scraper/spatula, fold in the dry flour into the wet mixture and fold until just combined.
  5. Pour the mixture into the loaf pan and smooth out the top. Sprinkle the segmented oranges on top of the batter and gently press them in just until they stick.
  6. Bake the loaf for 50-60 minutes, or until a toothpick inserted into the middle comes out clean. The batter will turn a dark golden brown, so don’t be alarmed or worry you are overbaking it.
  7. Allow the cake to cool completely on a wire rack before removing it from the pan. Use a sharp knife and run it around the other edges that might have stuck.
  8. Brush or drizzle the loaf with the honey to create a glaze and sprinkle with almonds on top. Slice and serve.

Notes

Adapted from BHG Baking with Dorie’s Tangerine Yogurt Cake