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Orange Yogurt Bundt Cake

This Bundt is full or orange flavor, thanks to fresh oranges and Yoplait Orange Crème yogurt.
By Deborah Harroun

I have a thing for Bundt cakes. I don’t know if it’s the fancy pan, or the fact that it is cake, but I can rarely turn down a Bundt cake. They are fancy enough for entertaining or for a holiday or a party, but they aren’t pretentious. They are my secret go-to when I need a dessert that will impress.

This cake is not only tasty–filled with orange flavor–but it also looks fancy on the dessert table. It would be the perfect ending for any dinner party, but it’s easy enough to make as a weeknight night treat.

You will need six separated eggs, sugar, butter, oranges, flour, baking soda, salt, Yoplait Orange Crème Yogurt, cream cheese and powdered sugar.

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Start off by preheating the oven and greasing a Bundt pan. Take the egg whites and beat them until stiff peaks form. Set them aside.

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With a mixer, cream together the sugar and butter.

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Mix in the egg yolks.

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Then add in the orange zest and orange juice.

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In another bowl, combine the dry ingredients and mix well.

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Add one third of the dry ingredients to the batter and mix until combined.

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Then add in one container of yogurt and mix. Repeat the steps, adding another third of the dry mixture followed by the second container of yogurt, then the remaining dry mixture.

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Fold in the egg whites.

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Pour the mixture into the prepared Bundt pan and bake until a tester inserted comes out clean. Let the cake cool for 15 minutes then remove from the pan to cool completely.

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To make the icing, beat together the cream cheese and powdered sugar. Beat in the orange zest. Add in the orange juice, 1 tablespoon at a time, until you reach a pouring consistency.

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Pour over the cake. Refrigerate until ready to serve.

RECIPE_Orange_Yogurt_Bundt_MM


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