Sometimes it seems like my home is also a hotel—we have more than our fair share of house guests! But it’s more than okay with me! I love having people come to visit, and want them to feel like they are welcome and well taken care of as soon as they enter my door. One ritual I have when expecting company is always have a freshly baked cake ready for them when they arrive. I know what you are thinking…who has time to make a cake when you are expecting house guests? Trust me, this cake comes together so quickly, you will still have plenty of time to make sure that the house is in tip-top shape. (Or hide mounds of dirty laundry.)
Start by whisking together flour, baking powder, salt, cinnamon and nutmeg.
My secret weapon for a moist and flavorful cake? Yoplait yogurt, orange and vanilla bean.
In another bowl add sugar, yogurt, oil, vanilla, half of the vanilla bean (split and seeded) and orange zest. Whisk until combined.
Pour the batter into a Bundt or tube pan that has been coated with cooking spray.
Bake 45 to 50 minutes, or until a toothpick comes out clean. Let cool in pan for 15 minutes, then remove and cool completely.
Make the glaze by combining the powdered sugar, vanilla bean and orange juice.
Pour the glaze over the cooled cake and let set.
Ingredients
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Cake
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1 1/2cups Gold Medal™ all-purpose flour
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2teaspoons baking powder
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3/4teaspoon salt
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1/4teaspoon ground cinnamon
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1/4teaspoon freshly grated nutmeg
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3/4cup granulated sugar
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1container (6 oz) Yoplait® Simplait™ vanilla yogurt
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1/2cup vegetable oil
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2teaspoons grated orange peel
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1teaspoon vanilla
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1/2vanilla bean, split, seeds scraped
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Glaze
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1cup powdered sugar
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1/8teaspoon salt
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3tablespoons fresh orange juice
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1/2vanilla bean, split, seeds scraped
Directions
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1Heat oven to 350°F. Spray 5- or 6-cup fluted tube cake pan or 8 1/2x4 1/2x2 1/2-inch loaf pan with cooking spray.
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2In small bowl, stir together flour, baking powder, 3/4 teaspoon salt, the cinnamon and nutmeg. Set aside.
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3In medium bowl, beat granulated sugar, yogurt, oil, grated orange peel, vanilla and seeds scraped from 1/2 vanilla bean with whisk until well blended. Add dry ingredients to wet ingredients; stir just until combined. Pour batter into pan.
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4Bake 45 to 50 minutes or until toothpick inserted near center comes out clean. Cool in pan on cooling rack 15 minutes. Remove cake from pan to cooling rack. Cool completely, about 1 hour.
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5In another medium bowl, beat powdered sugar, 1/8 teaspoon salt, the orange juice and seeds scraped from 1/2 vanilla bean with whisk until smooth. Pour glaze over cake. Let stand about 30 minutes or until glaze is set before slicing.
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