Orange Cake with Walnut Topping

Orange Cake with Walnut Topping

Serves 9

Walnuts, cinnamon and orange zest are the perfect trip of flavors in this moist cake. Instead of using a 9-inch baking pan, pour the batter into cupcake molds as an alternative.

  • Walnut Topping
  • 1 teaspoon canola or safflower oil
  • 1/2 cup chopped walnuts
  • 1 tablespoon rice syrup
  • 1/4 teaspoon ground cinnamon
  • Orange Cake
  • 1/4 cup canola or safflower oil
  • 2/3 cup rice syrup
  • 1 teaspoon vanilla extract
  • 1 egg, slightly beaten
  • 1/2 cup nonfat yogurt
  • Zest of 1 orange
  • 2 cups whole wheat pastry flour
  • 1/4 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
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Preheat oven to 350°F. Oil a 9-inch square baking pan. For the topping, put oil, walnuts, rice syrup and cinnamon into a small skillet over low heat and cook, stirring constantly, until walnuts are hot and thoroughly coated with the syrup. Remove from heat; set aside.

For the cake, combine oil, rice syrup and vanilla in a medium bowl. Add egg and beat well. Add yogurt, 1/4 cup water and orange zest and mix thoroughly. Combine flour, salt, baking powder and baking soda in a separate bowl, then add to the yogurt mixture and stir well. Pour batter into prepared pan, then sprinkle walnut topping on top of the batter. Bake 35 to 40 minutes, or until cake pulls away from the sides of the pan and springs back when the top is lightly pressed.

Nutritional Info: 
Per Serving:Serving size: 1 slice, 320 calories (110 from fat), 12g total fat, 1g saturated fat, 25mg cholesterol, 330mg sodium, 47g carbohydrate (4g dietary fiber, 22g sugar), 6g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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