Do you know what I love?
Nostalgia! I mean, who doesn’t love sentimental longing or wistful affection for the past, typically for a period or place with happy personal associations? At least that what the dictionary says!
But, seriously, with all the negative stuff that we are bombarded with, isn’t it nice to sometimes step back in time and feel like you’re living back in a time when things just seemed so much more “happy”?
I’m sure every time in history had it’s ups and downs, but the 50’s and 60’s seemed like a funky time to live. And, if you’re like me, there is nothing more nostalgic than eating food that reminds you of nostalgic times (do you ever remember Carol Brady or June Cleaver not making food??).
As some of you might know, I collect cookbooks (kinda like how some women collect shoes!). Some of my favourite places to look for desserts are in some of my old, spiral bound books that I picked up at church fairs and at flea markets.
I found this cake in one of my books and, ever since I’ve made it, I have spoken to a few friends who have said that they remember their moms making this same cake. My mom never made this cake but, ever since I tried it the first time, I’ve discovered so many different ways to make it.
You can totally make it gluten free if you substitute this gluten free blend for the all purpose flour in the recipe. You can also make it in muffin form (which will bake quicker if you have less time), or you can add chunks of dark chocolate which is spectacular!!
So, whip up a batch and feel all warm and fuzzy.
Whip the eggs and sugar until fluffy (let it whip while you get the dry ingredients together!)
Grate the zest into the yogurt so you don’t mess up another dish!
The mixture looks a bit curdled after you add the yogurt…that’s okay!
It looks better after you add the dry ingredients!
It will get fluffier as you wait because the baking soda and powder will start to activate.
While the cake is baking, make your syrup so it’s ready when the cake comes out!!
When the cake is done, poke it all over with a fork
Then, pour the syrup all over (it may seem like a lot but pour it all on!!)
Let it soak in…I swear, it is the most moist cake ever!!
- 2 1⁄2 cups all purpose flour (or see note above for gluten free version)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1 teaspoon cinnamon
- 3 eggs
- 1 cup sugar
- 3⁄4 cup melted butter (you can also use melted coconut oil)
- 2 teaspoons orange rind, grated
- 1 teaspoon vanilla
- 1 cup plain (or vanilla) yogurt
- 1⁄2 cup orange juice (from the oranges you zest and add water to top up)
- For the syrup
- 1 cup sugar
- 1⁄2 cup water
- 1⁄2 cup orange juice
- 1 cinnamon stick
- 2 -3 pieces orange peel
- Preheat the oven to 350°F
- Line a 9×13 pan with parchment.
- Combine flour, baking soda, baking powder, salt and cinnamon in a large bowl; set aside
- Beat together the eggs and sugar until foamy. Add the melted butter, grated orange peel, and vanilla.
- Add yogurt, juice, and dry ingredients to the egg mixture and gently stir.
- Spread batter into the baking sheet and smooth top.
- Bake for 45 minutes, until the cake is golden and firm to the touch.
- Combine syrup ingredients in a small saucepan and bring to a boil; then lower heat and simmer for 5 minutes or until sugar is melted.
- Remove the cinnamon stick and orange peel.
- Poke holes into the top of the cake and pour ALL the syrup over it while the cake is still warm
- Cut and serve!