I jokingly say there are some people I want to be when I grow up. (If I haven’t grown up at my age, well then, there’s a pretty good chance I’m not ever going to grow up. But, that’s an entirely different blog.)
If I could, I would “grow up” and become Dame Maggie Smith. The woman could go onto the dreaded Honey Boo-Boo Show and all of a sudden it would become gripping high brow entertainment, instead of “I need eye bleach and a lobotomy to forget what I just saw on the screen”.
Another person I wouldn’t mind trading places with for a day or two would be Ree Drummond, AKA The Pioneer Woman. I mean, who wouldn’t want to live on a cattle ranch in the middle of Nowhere, Oklahoma? I kind of feel a kinship with Ree. I started reading her years ago when she was writing about how she meet her Marlboro Man. Reminded me of my adventures with my southwestern cowboy, Tall & Handsome.
So, naturally, I started paying attention to some of Ree’s adventures in cooking. Some time back she made a Yogurt – Marmalade Cake and I thought, “I need to try that someday.” Last week I was browsing through some recipes to carry to a function and I thought, “This is the recipe.”
But, old habits die hard, and I went to work tweaking – I just can’t help myself. First, you probably already know I am not a big fan of lemon. If I use it in anything – then it really, really, is the ingredient. In this case, out with the lemon zest and in with the orange zest! Why put lemon zest in an orange cake, right? Also, in with my new favorite ingredient – Mexican vanilla. Holy moly, is that stuff great! I’m going to need a dealer to supply my growing
fix usage. This time I used plain yogurt, but I’m toying the using vanilla yogurt the next time to add more of the heavenly dreamsicle flavor.
If there was a Richter scale for flavor by the time I got through tweaking with this little pound cake, well let’s just say California would be floating off into the sunset and the Pacific by now.
Orange Dreamsicle Pound Cake
1 1/2 cups all purpose flour
1/2 teaspoon kosher salt
2 teaspoons baking powder
1 generous cup plain yogurt (I’ll also be trying vanilla)
1 cup sugar
3 eggs, beaten
1 1/4 teaspoons Mexican vanilla flavoring
Zest of 1 orange
1/2 cup of vegetable oil (I use canola)
For the glaze:
1/2 cup orange marmalade
1/4 cup plain yogurt
1/2 teaspoon Mexican vanilla flavoring
1. Preheat oven to 350°. Prepare a 9 x 5 loaf pan with a baking spray.
2. Sift together the flour, salt and baking powder.
3. In another bowl mix together the yogurt, sugar, eggs, vanilla, orange zest and oil. Mix until combined. (I used a wire whisk for this.)
4. Next, pour the wet ingredients over the dry ingredients and combine just until the dry ingredients are moist – do not overmix.
5. Pour into loaf pan and bake 45 – 65 minutes, depending on your oven. (My oven has a mind of its own and baking times really vary. You will know the cake if done when an inserted toothpick comes out clean and the sides start to pull from the pan.)
6. Cool on a wire rack in the pan for about 15 minutes.
7. Remove from pan and pour all of glaze over the still slightly warm cake.
To prepare the glaze:
1. Place orange marmalade in a small pan. Over medium low heat melt the marmalade, stirring occasionally.
2. When melted, remove from heat and stir in yogurt and Mexican vanilla.
Be prepared to have you socks knocked off!
© 2013 Beverly Hicks Burch All Rights Reserved.