Orange Cake with Walnut Topping

Serves 9
Time 55 min

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:

VegetarianVegetarian

Ingredients

    Walnut Topping
    1 teaspooncanola oil
    1/2 cupchopped walnuts
    1 tablespoonrice syrup
    1/4 teaspoonground cinnamon
    Orange Cake
    1/4 cupcanola oil
    2/3 cuprice syrup
    1 teaspoonvanilla extract
    1egg, slightly beaten
    1/2 cupnonfat plain yogurt
    Zest of 1 orange
    2 cupswhole wheat pastry flour
    1/4 teaspoonfine sea salt
    1 teaspoonbaking powder
    1 teaspoonbaking soda

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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

12g

Saturated Fat

1g

Cholesterol

25mg

Sodium

330mg

Total Carbohydrate

47g

Dietary Fiber

4g

Total Sugars

22g

Protein

6g

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.