Description

A soft, moist orange yogurt loaf cake made with fresh orange, maple syrup, Greek yogurt, and blended whole-grain oats. Finish with apricot preserves or a simple orange glaze.

Ingredients

Scale

1¼ cups (155 g) all-purpose flour
½ cup (50 g) old-fashioned oats, blended into flour
2 tsp baking powder
¼ tsp baking soda
½ tsp fine sea salt
⅓ cup (76 g) unsalted butter, melted and cooled slightly
½ cup (120 ml) pure maple syrup
2 large eggs
½ cup (120 g) plain whole-milk Greek yogurt
Zest of 1 large orange
2 Tbsp fresh orange juice
1 tsp vanilla extract

Optional Orange Glaze

½ cup powdered sugar
1 Tbsp fresh orange juice
Tiny pinch of salt

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Instructions

Preheat oven to 350°F. Line an 8½ × 4½-inch loaf pan with parchment paper.
Blend oats into a fine flour.
In a medium bowl, whisk together all-purpose flour, oat flour, baking powder, baking soda, and salt.
In a large bowl, whisk melted butter, maple syrup, eggs, Greek yogurt, orange zest, orange juice, and vanilla until smooth.
Fold dry ingredients into wet ingredients until just combined.
Pour into the prepared pan and bake for 40-45 minutes, until a toothpick comes out with a few moist crumbs.
Cool in the pan for 15 minutes, then transfer to a wire rack.
Whisk together the orange glaze ingredients and drizzle over the completely cooled cake.
Cool before slicing.

Notes

Measure the orange juice carefully to avoid adding excess liquid.

Use fresh orange zest for the brightest citrus flavor.

The cake contains approximately 50 g of whole grains from oats, or 6.25 g per slice when divided into eight servings.

Baking time and loaf height may vary depending on pan dimensions.

Use finely blended old-fashioned oats for the best texture.

Prep Time: 5 minutes
Cook Time: 45
Category: Breakfast