- 12
Ingredients
- Cake:
- 9.4 oz cake flour (about 2 1/4 c.)
- 2 tsp baking powder
- 3/4 tsp baking soda
- 1/4 tsp salt
- 1 c. C&H or Domino granulated sugar
- 1/2 c. butter, softened
- 2 large eggs
- 1 vanilla bean, split lengthwise
- 2 tsp grated orange rind
- 3 Tbsp fresh orange juice
- 1 (8-oz) container fat-free vanilla yogurt
- Cooking spray
- Syrup:
- 1/2 c. water
- 1/4 c. C&H or Domino granulated sugar
- 2 Tbsp fresh orange juice
- 1 Tbsp Grand Marnier
- 1 tsp vanilla extract
Preparation
Step 1
1. Preheat oven to 350 degrees
2. To prepare cake, weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt in a medium bowl; stir with a whisk. Place 1 c. sugar and butter in a bowl; beat with a mixer at hight speed for 2 minutes. Add eggs, 1 at a time, beating well after each addition. Scrape seeds from vanilla bean; add to butter mixture. Add rind juice and yogurt to bowl; mix until smooth. Gradually add flour mixture, beat on low until just combined. Pour batter into a 9 x 5 inch loaf pan coated with cooking spray. Bake at 350 degrees for 1 hour and 5 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; pierce top of cake with a fork or wooden skewer.
3. To prepare syrup combine water, 1/4 c. sugar, and juice in a small saucepan. Bring to a boil; cook 7 minutes or until reduced to 1/3 c. Remove from heat; stir in liqueur and vanilla. Brush syrup over top and sides of cake. Cool completely.