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.
Special Diets:
Ingredients
Method
Preheat the 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, about 3 minutes.
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 until cake pulls away from the sides of the pan and springs back when the top is lightly pressed, 35 to 40 minutes.
Nutritional Info
Serving Size
1 slice
Calories
320
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
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.