Marie-Claude's Orange Cake

Name: Marie-Claude's Orange Cake
Prep time: 1 h 15 min
Cook time: 30 min
Total time: 1 h 45 min
Yield: 12 servings
Ingredients: ⅜ cup vegetable oil; 1 cup white sugar; 2 eggs; ½ cup plain yogurt; 2 oranges, zested and juiced; 1 ½ cups all-purpose flour; 1 teaspoon baking powder

Rating: 4.23 stars

30 Ratings
25 Reviews
6 Photos

This cake is the one my mother is preparing like a chef! It is really simple but excellent. You cannot fail it. Good luck and degustez avec bon! (The cake will look dark orange so if you use black decoration on it, it is a perfect Halloween dessert).

By EMMITSKA

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Recipe Summary

prep:

1 hr 15 mins

cook:

30 mins

total:

1 hr 45 mins

Servings:

Yield:

12 servings

Nutrition Info

Ingredients

Original recipe yields 12 servings

The ingredient list now reflects the servings specified

⅜ cup vegetable oil
1 cup white sugar
2 eggs
½ cup plain yogurt
2 oranges, zested and juiced
1 ½ cups all-purpose flour
1 teaspoon baking powder

Directions

Step 1

Preheat the oven to 375 degrees F (190 degrees C).

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Step 2

In a medium bowl, mix together the vegetable oil, sugar and eggs. Stir in yogurt and orange zest. Combine the flour and baking powder; stir into the mixture just until blended. Pour the dough into a greased 9x13 inch baking pan.
Step 3

Bake for 30 minutes in the preheated oven, or until a knife inserted into the cake comes out clean. Poke holes in the cake with a knife, and pour the juice from the oranges over the cake slowly until it has all been absorbed.

Nutrition Facts

Per Serving:

213 calories; protein 3.5g 7% DV; carbohydrates 32.8g 11% DV; fat 8g 12% DV; cholesterol 31.6mg 11% DV; sodium 59.8mg 2% DV. Full Nutrition

Reviews (25)

Most helpful positive review

mermaid

04/21/2007

Great cake. A smaller pan works best. For a different cake try Meyer's Lemons with this instead of oranges. Delicious. Like others whipping cream makes a great serve along. After whipping add just a tad orange zest to the the cream. Read More

Helpful

(7)

Most helpful critical review

alarose

11/01/2005

This recipe is good try it but IT MAKES A 9"x9" CAKE NOT a 9"x13" one. At least I can't imagine how so little batter could have made the larger cake. Beyond that though this was great - moist very orangey a nice colour. After the juice soaked in (15 mins or so) I topped the cake with store-bought chocolate icing. That was a good choice - the combination tasted like those chocolate oranges you get at Christmas. I made it for Halloween. Read More

Helpful

(10)

30 Ratings

5 star values: 15
4 star values: 9
3 star values: 4
2 star values: 2
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

alarose

10/31/2005

Helpful

(10)

mermaid

04/21/2007

Helpful

(7)

TEXGIRL

12/30/2008

Thanks to the other reviews I used an 8 inch square pan. It baked for the same time specified in the recipe 30 minutes and turned out perfect and delicious. I made it twice in one day! I had large home grown oranges which produced a lot of juice so I poured the juice from one right into the batter. I whisked a small amount of powdered sugar into the remaining orange juice before poking holes in the cake and spooning the juice over. Spoon a little at a time and you can tell when the cake is saturated. No mushiness at all. It tasted the best while still slightly warm but was fine the next day too. Read More

Helpful

(4)

CARLA H.

01/14/2005

This cake really is easy. I was doubtful about all that juice sitting on top of the cake but the cake is dense and it does not get too mushy with the juice. I served this with whipped cream and little clementine sections on top. It probably would also work with canned mandarin oranges. The juiciness of the oranges on top and the moisture of the whipped cream together with the flavorfulness of the cake made this a very good dessert. Read More

Helpful

(4)

NYC

02/28/2011

Very good. I used blueberry yogurt and lemon zest and juice. Read More

Helpful

(4)

Laughing

02/23/2008

Good flavor but the juice didn't soak all the way into the cake so the bottom was soggy. I used a 9x9 square pan and it took about 40 minutes. Read More

Helpful

(3)

zbf

09/02/2006

Very light healthy and delicious. Will definitely do again and again. two thumbs up! Read More

Helpful

(3)

drjenna

03/24/2009

Moist and flavorful gourmet-type cake that is easy to make. It became a fast favorite in my household Read More

Helpful

(3)

Kristin

12/12/2008

Very Moist. Great cake that is very fast and easy to make. Read More

Helpful

(3)

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Nutritional Information

Marie-Claude's Orange Cake

Servings Per Recipe: 12
Calories: 213.3

% Daily Value *

protein: 7 %

carbohydrates: 11 %

exchange other carbs:

dietary fiber: 4 %

sugars:

fat: 12 %

saturated fat: 7 %

cholesterol: 11 %

vitamin a iu: 2 %

niacin equivalents: 13 %

vitamin b6: 3 %

vitamin c: 25 %

folate: 11 %

calcium: 6 %

iron: 5 %

magnesium: 3 %

potassium: 3 %

sodium: 2 %

thiamin: 16 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.