I’ve noticed that a hot shower feels 100x better than normal when I come inside after a cold and sweaty run, a bag of pretzel sticks tastes amazing when I’m ravenously hungry, and my bed is the most comfortable place in the world after a busy day.
Actually the last one’s always true… no matter what I did that day.
What I am trying to say is, contrast makes everything more awesome.
This adorable pound cake plays upon this awesome concept of contrast. Sure, a sweet vanilla pound cake is always yummy — but it can get a little boring after the third bite. This pound cake is the perfect yin-yang balance of tart, zesty, and sweet. (i.e. not boring)
This cake never gets boring because it totally nails the “contrasty” thing. Fresh cranberries are super tart. Oranges are fresh and citrusy. Pound cake is rich and sweet. Mingle all of these friends together and you have the perfect, totally-not-boring, pound cake. Pound cake perfection.
This is a great counter-top cake. You know, the kind of cake to just put on the counter top looking all pretty, and as people walk in and out of the house — mom, dad, the dog walker etc., the cake slowly gets nibbled away.
And when the glaze hardens and gets all nice and crackly… Ugh. I just wanna pour it on everything.
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup vanilla yogurt/plain yogurt/or sour cream
1 1/3 cups sugar, divided
zest of one large orange
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
For the glaze:
1 cup confectioners’ sugar
2 tablespoons orange juice
the oven to 350 degrees F. Generously grease a loaf pan.
bowl, whisk together the yogurt, 1 cup sugar, the eggs, orange zest, and
vanilla. Slowly whisk the dry ingredients into the wet ingredients. With
a rubber spatula, fold the vegetable oil into the batter. Fold in the cranberries. Pour the batter into the prepared pan and bake
for about 50 minutes, or until a knife comes out clean.
While the cake is in the oven, cook the 1/3 cup orange juice
and remaining 1/3 cup sugar in a small pan until the sugar dissolves and
the mixture is clear. Set aside.
When the cake is done, allow it
to cool in the pan for 10 minutes. While the cake is still warm, pour the orange-sugar
mixture over the cake and allow it to soak in. Cool.
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