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Orange: Orange Plum Snack Cake




Source of Recipe


clabbergirl.com


List of Ingredients




1 1/4 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon nutmeg
1/2 teaspoon salt
1 stick (8 tablespoons) unsalted butter, room temperature
1 cup brown sugar
2 eggs, lightly beaten
zest of one orange, about 2 tablespoons
1 cup plain yogurt, whole milk or lowfat (do not use nonfat)
1 1/2 cups prunes or dried plums, chopped
optional-1 cup pecans, diced

For the glaze:
1/3 cup white sugar
1/2 cup frozen orange juice concentrate, thawed
2 tablespoons unsalted butter
1 cup rolled oats


Recipe



Brush a 9 x 13 baking pan with butter.

Preheat the oven to 350 degrees. Set a rack in the middle of the oven.

Sift together the flour, baking powder, baking soda, nutmeg and salt. Set aside.

Using a stand mixer or hand held beaters, cream the butter and brown sugar for 3 minutes. Add the beaten egg very slowly to incorporate. Stop and scrape the bowl a few times. Set the speed on low and mix in half the flour mixture till blended. Stop and scrape the bowl. Add the orange zest and yogurt and mix thoroughly. Finally, add the remaining flour. Increase the speed at the end for about 30 seconds. Fold in the chopped prunes and pecans if using. Spread the batter evenly in the prepared pan

For the glaze, combine the white sugar, orange juice concentrate and butter in a saucepan and bring to a low boil for 2 minutes. Stir in the oats and pour over the batter while still warm.

Bake for about 35 to 40 minutes or until a wire cake tester pressed in the center comes out clean. Serve warm or at room temperature.

YIELD: 15-18 Squares