1 cup whole wheat pastry flour
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1/2 teaspoon sea salt
¾ cup cane sugar
1/4 cup unsalted butter, melted
1/2 cup plain Greek yogurt
fine orange zest from 1 orange, plus 1 tablespoon orange juice
1 teaspoon vanilla extract
- Heat oven to 350°F. Spray an 8-inch round cake pan with cooking spray.
- Stir flour, sugar, baking powder, baking soda, and salt together in a bowl.
- In the bowl of a stand mixer using the paddle attachment, cream the butter and sugar together. Beat in the egg, followed by the vanilla, yogurt, zest and juice, until smooth. Add the flour mixture and beat until smooth.
- Spread batter in prepared pan and bake about 30 minutes or until the center springs back when lightly depressed. Let cool a few minutes. Turn the cake out onto a cake plate, let cool a few more minutes, then drizzle with the sauce. Or drizzle individual slices of cake.
2 tablespoons sugar
1/2 teaspoon arrowroot
1/2 cup orange juice
1 teaspoon butter
optional: orange zest
Stir together the sugar and arrowroot in a small saucepan. Whisk in orange juice. Bring to a simmer and cook, stirring for 6-8 minutes or until thickened. Remove from heat and stir in butter. Using a lemon zester, zest some shreds of fresh orange peel and add to the sauce for texture and color