1 3/4 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup plus 2 tablespoons unsalted butter, room temperature
3/4 cup sugar
2 eggs, room temperature
1 orange, zested and juiced
1 teaspoon vanilla extract
2/3 cup plain yogurt
2 tablespoons all-purpose flour
1/4 cup rolled oats
1/4 cup brown sugar
1 orange, zested
1/2 teaspoon ground cinnamon
1/4 cup unsalted butter, melted
1.Preheat oven to 350 degrees with the rack positioned in the center. Grease an angel food or 9″ cake pan.
2.In a large bowl, sift together the flour, baking powder, baking soda and salt. Set aside.
3.In a separate bowl, cream together the butter and sugar with an electric mixer until light and fluffy. Add the eggs, one by one, incorporating well after each addition. Stir in the orange zest, juice and vanilla extract.
4.Mix the yogurt into the dry goods, then fold the remaining wet goods into the batter.
5.Combine the flour, oats, brown sugar, orange zest, cinnamon and butter to make a crumbly mixture. Pour the batter into the cake pan and top with this mixture.
6.Bake the cake until it has risen, turned golden brown and a toothpick can be inserted into it and come out clean, about 30-35 minutes. Allow to cool slightly before running a knife along the edges and turning out onto a cooling rack to cool completely.
Optional: juice the remaining zested orange and mix with confectioner’s sugar to form an icing of pourable consistency. When the cake is cooled, pour over top and allow to harden into a glaze.
Recipe from www.afoodyear.com