Vallot’s Yogurt Orange Cake

I found this one in the Letters section in a long-ago Gourmet Magazine. Letter-writers would often share recipes that they collected (as this linked recipe was) from cooks, chefs, and hoteliers while traveling. The story behind the recipe is that vacationers asked owners of a small French hotel, M. and Mme. Vallot, for their cake recipe.

Gourmet entitled it “Gâteau au Yaourt Vallot”, which is a great title for the francophones among us.

For cake:
3 cups flour
1 ½ teaspoons baking powder
1 teaspoon baking soda
2/3 cup vegetable oil
2 large eggs
1 ¾ cups sugar
8 ounces plain yogurt
1 teaspoon orange extract
1 teaspoon grated orange zest

For glaze:
¼ cup confectioners’ sugar
1 teaspoon orange juice
1 to 2 drops orange extract
1 teaspoon grated orange zest

Preheat oven to 350°. Butter and flour a 3 quart Bundt pan, knocking out excess flour. In a bowl, whisk together flour, baking powder, and baking soda. In a large bowl with an electric mixer, beat together the oil, eggs, and granulated sugar until combined. Stir in the yogurt, orange extract, and orange zest and gradually beat in flour mixture until just combined. Pour batter into pan and bake in the middle of the oven, 40 to 45 min., or until golden and tester comes out clean. Cool in pan on a rack, 10 min.

To make the glaze, whisk together the confectioners’ sugar, orange juice, orange extract, and orange zest. Invert the cake onto the cooling rack and set it over waxed paper. Pour the glaze over the cake.


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