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Prep Time:30 minsAdditional Time:1 hrTotal Time:1 hr 30 minsServings:12Yield:1 9-inch cakeJump to Nutrition Facts
Prep Time:30 minsAdditional Time:1 hrTotal Time:1 hr 30 minsServings:12Yield:1 9-inch cake
Prep Time:30 mins
Prep Time:
30 mins
Additional Time:1 hr
Additional Time:
1 hr
Total Time:1 hr 30 mins
Total Time:
1 hr 30 mins
Servings:12
Servings:
12
Yield:1 9-inch cake
Yield:
1 9-inch cake
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients3blood oranges¼cuppacked light brown sugar2tablespoonsbutter¾cupall-purpose flour¾cupwhite whole-wheat flour¾cupalmond flour or fine cornmeal1 ½teaspoonsbaking powder½teaspoonsalt3largeeggs¾cupgranulated sugar½cuplow-fat plain Greek yogurt⅓cupextra-virgin olive oil½teaspoonalmond extract½teaspoonvanilla extract
Cook Mode(Keep screen awake)
Ingredients
3blood oranges
¼cuppacked light brown sugar
2tablespoonsbutter
¾cupall-purpose flour
¾cupwhite whole-wheat flour
¾cupalmond flour or fine cornmeal
1 ½teaspoonsbaking powder
½teaspoonsalt
3largeeggs
¾cupgranulated sugar
½cuplow-fat plain Greek yogurt
⅓cupextra-virgin olive oil
½teaspoonalmond extract
½teaspoonvanilla extract
DirectionsPreheat oven to 350 degrees F. Line the bottom of a 9-inch round cake pan with parchment paper and coat with cooking spray.Zest 2 oranges and reserve the zest. Using a sharp knife, remove the peel and white pith from all 3 oranges. Slice them about 1/4 inch thick, discarding any seeds. Place the slices on paper towels and blot the tops to remove excess moisture. Set aside.Place brown sugar and butter in a small skillet. Cook over low heat until the mixture melts and bubbles, 4 to 5 minutes. Spread in the bottom of the prepared pan. Let cool.Meanwhile, whisk all-purpose flour, whole-wheat flour, almond flour (or cornmeal), baking powder and salt in a medium bowl. Beat eggs, sugar, yogurt, oil and the reserved orange zest in a large bowl with an electric mixer on medium-high speed until pale yellow, about 3 minutes. Add the dry ingredients, a third at a time, beating on low speed after each addition. Beat in almond and vanilla extracts.Arrange the reserved orange slices over the brown sugar mixture in the pan, without overlapping. Pour the batter into the pan and carefully spread it over the oranges. Bake until a toothpick inserted in the center comes out clean, 30 to 40 minutes.Let the cake cool in the pan on a wire rack for 15 minutes. Run a knife around the edges of the pan to loosen the cake. Invert a serving plate over the pan and carefully turn the cake over onto the plate. Remove the pan and parchment paper. Serve warm.TipsEquipment: 9-inch cake pan, parchment paperOriginally appeared: EatingWell Magazine, January/February 2020
Directions
Preheat oven to 350 degrees F. Line the bottom of a 9-inch round cake pan with parchment paper and coat with cooking spray.Zest 2 oranges and reserve the zest. Using a sharp knife, remove the peel and white pith from all 3 oranges. Slice them about 1/4 inch thick, discarding any seeds. Place the slices on paper towels and blot the tops to remove excess moisture. Set aside.Place brown sugar and butter in a small skillet. Cook over low heat until the mixture melts and bubbles, 4 to 5 minutes. Spread in the bottom of the prepared pan. Let cool.Meanwhile, whisk all-purpose flour, whole-wheat flour, almond flour (or cornmeal), baking powder and salt in a medium bowl. Beat eggs, sugar, yogurt, oil and the reserved orange zest in a large bowl with an electric mixer on medium-high speed until pale yellow, about 3 minutes. Add the dry ingredients, a third at a time, beating on low speed after each addition. Beat in almond and vanilla extracts.Arrange the reserved orange slices over the brown sugar mixture in the pan, without overlapping. Pour the batter into the pan and carefully spread it over the oranges. Bake until a toothpick inserted in the center comes out clean, 30 to 40 minutes.Let the cake cool in the pan on a wire rack for 15 minutes. Run a knife around the edges of the pan to loosen the cake. Invert a serving plate over the pan and carefully turn the cake over onto the plate. Remove the pan and parchment paper. Serve warm.TipsEquipment: 9-inch cake pan, parchment paper
Preheat oven to 350 degrees F. Line the bottom of a 9-inch round cake pan with parchment paper and coat with cooking spray.
Zest 2 oranges and reserve the zest. Using a sharp knife, remove the peel and white pith from all 3 oranges. Slice them about 1/4 inch thick, discarding any seeds. Place the slices on paper towels and blot the tops to remove excess moisture. Set aside.
Place brown sugar and butter in a small skillet. Cook over low heat until the mixture melts and bubbles, 4 to 5 minutes. Spread in the bottom of the prepared pan. Let cool.
Meanwhile, whisk all-purpose flour, whole-wheat flour, almond flour (or cornmeal), baking powder and salt in a medium bowl. Beat eggs, sugar, yogurt, oil and the reserved orange zest in a large bowl with an electric mixer on medium-high speed until pale yellow, about 3 minutes. Add the dry ingredients, a third at a time, beating on low speed after each addition. Beat in almond and vanilla extracts.
Arrange the reserved orange slices over the brown sugar mixture in the pan, without overlapping. Pour the batter into the pan and carefully spread it over the oranges. Bake until a toothpick inserted in the center comes out clean, 30 to 40 minutes.
Let the cake cool in the pan on a wire rack for 15 minutes. Run a knife around the edges of the pan to loosen the cake. Invert a serving plate over the pan and carefully turn the cake over onto the plate. Remove the pan and parchment paper. Serve warm.
Tips
Equipment: 9-inch cake pan, parchment paper
Originally appeared: EatingWell Magazine, January/February 2020
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Nutrition Facts(per serving)277Calories13gFat35gCarbs6gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
