sunday brunch + orange cardamom yogurt cake

Things have been crazy around here lately as I scramble to finish all my school work before the semester ends.  It's been the small moments of reprieve in between all the insanity that have allowed me the peace of mind to keep going.  A few weeks ago, a friend visiting from out of town provided a much-needed excuse to stuff my face, drink mimosas and ignore school for a few hours.  

I made this cake, as recommended by my friend Jen, and it was just too good not to share.  Enjoy!

Orange Cardamom Yogurt Cake

via 5 & Spice

1 1/2 cups all-purpose flour, plus more for dusting the pan

2 teaspoons baking powder

3/4 teaspoon kosher salt

1 cup sugar

1 tsp. ground cardamom

1 – 1 1/2 tsp. orange zest

3/4 cup plain Greek yogurt

1/2 cup olive oil

2 large eggs

1/2 teaspoon vanilla extract

Preheat oven to 350°. Butter a standard loaf pan and dust with flour.

Combine 1 1/2 cups flour, baking powder, cardamom, and kosher salt in a medium bowl and whisk until thoroughly mixed. 

Using fingers, rub orange zest into the sugar.  Next, combine orange/sugar mixture with yogurt, olive oil, eggs, and vanilla extract and mix until well blended.  Gently fold in the dry ingredients just until just combined.

Pour batter into prepared loaf pan and bake until top of cake is golden brown and a tester poked into center comes out clean, about 50-55 minutes.  

Let the cake cool in pan for 15 minutes before loosening edges with a knife and inverting cake onto a cooling rack. Cool completely before serving.

PUMPKIN SCONES

Last night I curbed my election anxiety by baking pumpkin scones (the real deal, with fresh pumpkin puree!) while I watched the results trickle in on NBC. Just as the scones were done the newscaster declared Obama's victory.  Fresh scones have never tasted so sweet.

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PUMPKIN SCONES (from roasted sugar pie pumpkin puree):

For the pumpkin puree: 

Preheat the oven to 400ºF

Halve one medium-small sugar pie pumpkin and scoop out pumpkin guts (clean + save seeds for baking!)

Place halves face down on a baking sheet lined with parchment paper and bake 40-50 min until pumpkin shells are soft and meat is easy to scoop out.

When pumpkin is cool enough to handle, scoop out flesh and puree in a  blender or food processor.  Extra puree can be refrigerated for later use.  


Scone Recipe 

For the scones:
2 cups all-purpose flour
1/4 cup and 3 tbsp granulated sugar
1 tbsp baking powder
1/2 tsp salt
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp cloves
1/4 tsp ground ginger
6 tbsp cold butter, cut into 1 inch cubes
1/2 cup canned pumpkin puree
3 tbsp half-and-half
1 large egg

For the spiced glaze:
1 cup plus 3 tbsp powdered sugar
2 tbsp milk
1/4 tsp ground cinnamon
1/8 tsp ground nutmeg
1 pinch ground ginger
1 pinch ground cloves

Preheat the oven to 425ºF. Line a baking sheet with parchment paper; set aside.

In a large bowl, stir together the flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves and ginger. Add the butter and toss with a fork to coat with the flour mixture. Use a pastry cutter or fork (I used my hands) to mix in butter until the texture resembles coarse cornmeal, with the butter pieces no larger than small peas.

In a separate bowl, whisk together the pumpkin, half-and-half and egg. Fold wet ingredients into dry ingredients, and form the dough into a ball. Pat out dough onto a lightly floured surface and form into a 1-inch thick circle. Use a large knife to slice across the center of the circle, and then again to create 4 "pie shaped" pieces. Cut each quarter twice more so you end up with 12 triangular slices of dough. Place on prepared baking sheet. Bake for 14-16 minutes, or until light brown. Place on wire rack to cool.

While the scones are cooling, make the powdered sugar glaze by mixing the powdered sugar and milk together until smooth. When scones are cool, drizzle icing over each scone and allow to dry before serving (about an hour).


///// enjoy!


adapted from this recipe by Sweet Pea's Kitchen