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By: Rachel GurkPosted: 01/31/2014
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This yogurt cake has so much great flavor thanks to clementines and vanilla beans that you won’t even notice that it’s made with whole wheat flour and yogurt!
This time of year, we go through clementines like crazy. The kids love them, Ben loves them, and I love them. They are easy to peel, easier to eat, a perfect little snack.
Sometimes I go a little overboard when I’m buying clementines at the store and I need to find another way to use them.
When I saw this recipe on Girl Versus Dough, I knew right away that I’d be making my own version of it. I love that her recipe includes whole wheat flour and yogurt. And obviously, the star of the show, clementines.
I, of course, add vanilla beans because I just can’t help myself! I add them to everything: cream cheese, butter, frosting, granola, applesauce, candied walnuts, and more.
I love the sweet flavor that vanilla adds to citrus, as demonstrated by my love of all things orange creamsicle (but that’s a whole ‘nother addiction to talk about on a different day).
About This Yogurt Cake
Yogurt cake is really easy to make and can be made with all pantry staples, assuming your pantry is stocked exactly like mine. It is, right? All-purpose flour, whole wheat flour, sugar, baking powder, salt, and oil are all you need. If you don’t have whole wheat flour, just substitute all-purpose flour.
There are a few fridge staples on the list, too, like yogurt and eggs, . I always have plain Greek yogurt on hand. I prefer it to the flavored kinds because it has much less sugar. I just add a smidge of brown sugar, vanilla extract and a sprinkle of cinnamon. My kids both devour it.
The best part of this cake (besides the vanilla beans) is the syrup that you create to pour over the top. It creates a moist, sticky, sweet layer on the top of the cake. The glaze eliminates the extra step of making frosting. Of course, if you want to top the the cake with a scoop of vanilla ice cream, that’s totally up to you!
Easy Cake Recipes
Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!
Recipe
Get the Recipe: Clementine Vanilla Bean Yogurt Cake
5 from 5 votesPrep Time: 15 minutes mins
Cook Time: 45 minutes mins
Additional Time: 10 minutes mins
Total Time: 1 hour hr 10 minutes mins
8 servings
Print Rate Recipe
This yogurt cake has so much great flavor thanks to clementines and vanilla beans that you won’t even notice that it uses whole wheat flour and yogurt!
Ingredients
- ¾ cup all-purpose flour
- ¾ cup whole wheat flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup plain nonfat Greek yogurt
- 1 ⅓ cups granulated sugar, divided
- 3 large eggs
- 2 teaspoons finely grated clementine zest
- ½ teaspoon pure vanilla extract
- 1 vanilla bean
- ⅓ cup canola oil
- ⅓ cup freshly squeezed clementine juice
- Powdered sugar, for sprinkling (optional)
Instructions
Preheat oven to 350°F. Grease bottom and sides of a 8-inch round cake pan with nonstick cooking spray; line bottom with parchment paper and then spray parchment paper with nonstick cooking spray as well. .
In a large bowl, whisk together all-purpose flour, whole wheat flour, baking powder and salt until combined.
In another bowl, whisk together yogurt, 1 cup of the sugar, eggs, clementine zest, vanilla extract and the seeds from inside the vanilla bean (save the scraped out pod!).
Put vanilla bean pod in a small bowl and cover with remaining ⅓ cup of sugar. Set aside.
Slowly stir wet ingredients into dry ingredients until combined. Do not overmix. Stir in oil. Pour batter into prepared pan.
Bake 40 to 50 minutes until a toothpick or knife inserted in the center comes out clean. Cool about 10 minutes in pan, then remove from cake pan and transfer to a cooling rack with a rimmed baking sheet underneath it.
While the cake is cooking, heat a small saucepan over medium heat and cook the clementine juice and sugar/vanilla bean pod mixture, stirring until sugar is dissolved. Let vanilla bean pod stay in this mixture until the cake is on the cooling rack. Then remove the vanilla bean pod and pour the juice/sugar mixture evenly over warm cake on cooling rack. Cool completely.
If desired, sprinkle top with powdered sugar before serving.
Notes
- If you want the glaze to saturate the cake, use a skewer to poke several holes in the top of the cake before slowly pouring on the glaze.
Nutrition Information
Serving: 1slice, Calories: 338kcal, Carbohydrates: 53g, Protein: 7g, Fat: 12g, Saturated Fat: 1g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 7g, Trans Fat: 0.04g, Cholesterol: 63mg, Sodium: 285mg, Potassium: 132mg, Fiber: 2g, Sugar: 35g, Vitamin A: 119IU, Vitamin C: 4mg, Calcium: 104mg, Iron: 1mg
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Author: Rachel Gurk
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Reader Interactions
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Amanda says
I made this for a potluck with gluten free people. I used gluten free all purpose flour and added an extra egg yolk to help bind the flour. I didn’t have vanilla beans so I just used vanilla extract instead. People LOVED it! One lady literally ate half the cake!
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Rachel Gurk says
I’m so glad! Thanks for taking the time to leave a comment!
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E says
You can baste on the sauce. Thanks for the recipe!
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Rachel Gurk says
Enjoy!
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Angela says
Thank you for the awesome recipe! I didn’t have clementines, so I substituted with very ripe Meyer lemons. It was just delicious! This will is already a family fave. :)
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Rachel Gurk says
Sounds amazing! I’m so glad you liked it – thanks for taking the time to comment! :)
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Amallia @DesireToEat says
I just tried your recipe, it was so delicious, perfect for coffee time, I love it so much :-)
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Kris says
This is a great recipe. Was wondering if I can use lemons instead of clementines….I feel like trying this recipe out tonight :)
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Rachel Gurk says
No harm in trying! I bet it would be great!
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Marilyne says
Just baked this with my daughter who usually loves to cook and tastes everything while we bake but does not eat much once done. Well, she ate almost half of the cake!!! I love that it is a healthier cake but that it is still delicious!
I did not have greek yoghurt around so I used ‘fromage blanc’ (I’m in France) which is pretty close in taste and thickness (it is not cheese!). It was perfect. I prepped both sugars the night before so the zest and vanilla would infuse. Love this cake! I wouldn’t change a thing!Reply
Rachel Gurk says
So happy to hear it!
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Claire Gallam says
This looks completely and utterly perfect. Love it!!
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Caroline Taylor says
I love cakes with yoghurt in them and this one sounds great.
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Gorgeous cake and I LOVE these flavors!!! I bet it would be awesome with a touch of cardamom too!
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Lea @GourmetMommy says
Orange creamsicle cake…drool. Pinned and shared!
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Caroline Hurley says
This cake is SO pretty and I love the combination of clementine and vanilla bean! I have to admit…I love a simple and light cake like this, with that dusting of powdered sugar. It makes me feel SO less guilty about having a slice…or two! :)
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Alanna says
What a handsome cake – look at that crumb! I’m a fan of vanilla with citrus, too. Can’t wait to make this guy! Thanks for sharing.
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I absolutely adore oranges this time of year- and this cake is so gorgeously fluffy! Homerun, love!
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Oh YAY! I love that you made this cake — it’s one of my favorites of all time. And I really love the idea of poking holes in the top to soak up more of the syrup (which really is the best part). :)
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