Blood Orange Greek Yogurt Poppy Seed Breakfast Cake

The recipe Blood Orange Greek Yogurt Poppy Seed Breakfast Cake is ready in about 45 minutes and is definitely a tremendous lacto ovo vegetarian option for lovers of Mediterranean food. One portion of this dish contains approximately 8g of protein, 16g of fat, and a total of 368 calories. This recipe serves 8. For 60 cents per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. Head to the store and pick up poppy seeds, baking powder, flour, and a few other things to make it today. This recipe is liked by 31 foodies and cooks. It works well as a morn meal. It is brought to you by Joanne Eats Well with Others. Overall, this recipe earns a rather bad spoonacular score of 29%. If you like this recipe, you might also like recipes such as Blood Orange Greek Yogurt Poppy Seed Pancakes, Poppy Seed And Blood Orange Sticky Cake, and Greek Yogurt Meyer Lemon Poppy Seed Coffee Cake.

Servings: 8

 

Ingredients:

1 cup full fat Greek yogurt

2 tsp baking powder

1 thinly sliced blood orange

1/3 cup fresh blood orange juice

2 tsp blood orange zest

3 large eggs

1½ cups flour

½ tsp kosher salt

1 tbsp poppy seeds

1 cup sugar

1 tbsp sugar

½ tsp vanilla

½ cup vegetable oil

Equipment:

loaf pan

oven

whisk

bowl

spatula

toothpicks

wire rack

frying pan

sauce pan

Cooking instruction summary:

Heat oven to 350F. Spray an 8 x 4 loaf pan with baking spray and set aside. In a large bowl, whisk together the flour, baking powder, and salt. Set aside. In a medium bowl, whisk together the Greek yogurt, orange zest, sugar, eggs, and vanilla until well combined. Stir the wet ingredients into the dry ingredients with a rubber spatula and mix until just incorporated. Fold in the oil and poppy seeds, stirring to combine. Pour the batter into the prepared loaf pan. Top withe the blood orange slices, if desired. Bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in the pan for 10 minutes, then remove to a wire rack or serving plate to finish cooling. While the cake is cooling, prepare the glaze by bringing the blood orange juice and sugar to a boil in a small saucepan. Remove from the heat and slowly pour the glaze over the still-warm cake. Allow the cake to cool completely before serving.

 

Step by step:


1. Heat oven to 350F. Spray an 8 x 4 loaf pan with baking spray and set aside.

2. In a large bowl, whisk together the flour, baking powder, and salt. Set aside.

3. In a medium bowl, whisk together the Greek yogurt, orange zest, sugar, eggs, and vanilla until well combined. Stir the wet ingredients into the dry ingredients with a rubber spatula and mix until just incorporated. Fold in the oil and poppy seeds, stirring to combine.

4. Pour the batter into the prepared loaf pan. Top withe the blood orange slices, if desired.

5. Bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean.

6. Allow to cool in the pan for 10 minutes, then remove to a wire rack or serving plate to finish cooling.

7. While the cake is cooling, prepare the glaze by bringing the blood orange juice and sugar to a boil in a small saucepan.

8. Remove from the heat and slowly pour the glaze over the still-warm cake.

9. Allow the cake to cool completely before serving.


Nutrition Information:

Quickview
361k Calories
7g Protein
16g Total Fat
47g Carbs
2% Health Score
Limit These
Calories
361k
18%

Fat
16g
25%

  Saturated Fat
11g
74%

Carbohydrates
47g
16%

  Sugar
28g
32%

Cholesterol
71mg
24%

Sodium
183mg
8%

Get Enough Of These
Protein
7g
15%

Selenium
16µg
24%

Phosphorus
193mg
19%

Vitamin B2
0.28mg
17%

Vitamin B1
0.22mg
15%

Folate
58µg
15%

Manganese
0.25mg
13%

Calcium
115mg
12%

Iron
1mg
9%

Vitamin C
7mg
9%

Vitamin B3
1mg
8%

Potassium
247mg
7%

Vitamin B12
0.35µg
6%

Vitamin E
0.76mg
5%

Vitamin B5
0.51mg
5%

Zinc
0.64mg
4%

Fiber
1g
4%

Magnesium
15mg
4%

Copper
0.08mg
4%

Vitamin B6
0.07mg
3%

Vitamin K
3µg
3%

Vitamin A
131IU
3%

Vitamin D
0.38µg
3%

covered percent of daily need
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Food Trivia

Cadbury’s Cream Eggs first went on sale in 1971.

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Fred! What did I say I'd do if I found you with your fingers in the butter again? That's funny, Mom. I can't remember either.

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