During the beginning of our “Stay at Home” order from our county health officer, baking seemed to be a superb endeavor. At this point, it still seems like a great idea! This tea-cake/bread is wonderful toasted, as well.
Ingredients
- 2 cups flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 8 tablespoons butter
- 3/4 cup granulated sugar
- 1 cup plain yogurt or buttermilk
- 2 large eggs
- 1 teaspoon freshly grated orange rind
- 1/2 teaspoon vanilla extract
Crumb Mixture
- 1/2 cup brown sugar
- 1/4 cup unsweetened cocoa powder
- 3 tablespoons butter
- 2 teaspoons freshly grated orange rind
Servings: loaf pan
Instructions
- Heat the oven to 350°F. Grease the pan.
- Put the flour, baking powder, baking soda, and salt into a large bowl. Stir to mix well.
- Melt the butter in a small saucepan over very low heat (or in a large glass measure in a microwave oven). Remove from the heat and stir in the sugar, yogurt, eggs, orange peel, and vanilla. Whisk or stir until well blended.
- Put all the ingredients for the crumb mixture into a small bowl and work with your fingertips until the mixture is blended and in small particles.
- To make the cake, pour the egg mixture over the flour mixture and stir with a wooden spoon just until blended.
- Spread about half the batter in the prepared pan and sprinkle with half the crumb mixture. Cover with the remaining batter and crumbs.
- To marbelize the crumbs and batter slightly, hold a table knife upright in the batter at one end of the pan. Zigzag from side to side of the pan six to eight tines until you reach the other end.
- Bake until a wooden pick inserted in the center of the cake comes out moist, but without any uncooked batter clinging to it, about 1 hour.
- Place the pan on a wire rack to cool at least 30 minutes. Loosen the edges of the cake. Turn out onto the rack and turn over.
- Let cool completely. Wrap airtight and keep 1 day at room temperature or freeze.
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