This yogurt cake has so much great flavor thanks to clementines and vanilla beans that you won’t even notice that it uses whole wheat flour and yogurt! 

This yogurt cake has so much great flavor thanks to clementines and vanilla beans that you won't even notice that it uses whole wheat flour and yogurt! Get the cake recipe on RachelCooks.com!

This time of year, we go through clementines like craaaaaazy. E loves them, Ben loves them, and I love them. Easy to peel, easier to eat. But sometimes I go a little overboard when I’m buying them at the store and I need to find another use for them. Plus it is fun to play around with different uses for something other than just peeling and eating.

When I saw this recipe on Girl Versus Dough, I knew right away that I’d be making a take on it. I loved that it included whole wheat flour and yogurt. And obviously, the star of the show, clementines. I of course added some vanilla beans because I just can’t help myself! I add them to everything: cream cheese, butter, frosting, granola, applesauce, candied walnuts, etc.

This yogurt cake has so much great flavor thanks to clementines and vanilla beans that you won't even notice that it uses whole wheat flour and yogurt! Get the cake recipe on RachelCooks.com!

Plus I adore the sweetness that vanilla adds to citrus. As demonstrated by my love of all things orange creamsicle but that’s a whole ‘nother addiction to talk about on a different day.

This yogurt cake has so much great flavor thanks to clementines and vanilla beans that you won't even notice that it uses whole wheat flour and yogurt! Get the cake recipe on RachelCooks.com!

This cake is really simple to make and can be made with all pantry staples. Assuming your pantry is stocked exactly like mine. It is, right? Fridge staples too — I always have plain Greek yogurt on hand. Even for the kids. I prefer it to the flavored kinds — less sugar! I just add a little brown sugar, some vanilla extract and a sprinkle of cinnamon. They both devour it.

This yogurt cake has so much great flavor thanks to clementines and vanilla beans that you won't even notice that it uses whole wheat flour and yogurt! Get the cake recipe on RachelCooks.com!

The best part of this cake (besides the vanilla beans) is the syrup that you create to pour over the top. It creates this moist, sticky, sweet layer on the top of the cake. Something for the powdered sugar to stick to, you know?

Used in this recipe:

Clementine Vanilla Bean Yogurt Cake

This yogurt cake has so much great flavor thanks to clementines and vanilla beans that you won’t even notice that it uses whole wheat flour and yogurt!

Ingredients:

  • 3/4 cup all-purpose flour
  • 3/4 cup whole wheat flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup plain nonfat Greek yogurt
  • 1 and 1/3 cups granulated sugar, divided
  • 3 eggs
  • 2 teaspoons grated clementine zest
  • ½ teaspoon pure vanilla extract
  • 1 vanilla bean
  • 1/3 cup canola oil
  • 1/3 cup fresh-squeezed clementine juice
  • Powdered sugar, for sprinkling (optional)

Directions:

  1. Heat oven to 350 degrees Fahrenheit. Grease bottom and sides of a 8-inch round cake pan with nonstick cooking spray; line bottom with parchment paper and then spray parchment paper with nonstick cooking spray as well. .
  2. In a large bowl, whisk together all-purpose flour, whole wheat flour, baking powder and salt until combined. In another bowl, whisk together yogurt, 1 cup of the sugar, eggs, clementine zest, vanilla extract and the caviar from inside the vanilla bean (save the scraped out pod!).
  3. Put vanilla bean pod in a small bowl and cover with remaining 1/3 cup of sugar. Set aside.
  4. Slowly stir wet ingredients into dry ingredients until combined. Do not overmix. Stir in oil. Pour batter into prepared pan.
  5. Bake 40 to 50 minutes until a toothpick or knife inserted in the center comes out clean. Cool about 10 minutes in pan, then remove from cake pan and transfer to a cooling rack with a rimmed baking sheet underneath it.
  6. While the cake is cooking, heat a small saucepan over medium heat and cook the clementine juice, sugar/vanilla bean pod mixture, stirring until sugar is dissolved. Let vanilla bean pod stay in this mixture until the cake is on the cooling rack. Then remove the vanilla bean pod and pour the juice/sugar mixture evenly over warm cake on cooling rack. Cool completely.
  7. If desired, sprinkle top with powdered sugar before serving.

Adapted from Girl Versus Dough

All images and text ©Rachel Cooks.

Verdict: Writing this post is making me want to stop writing this post, get back in the kitchen and make the cake again. I loved it.

Husband’s take: He said it was a “little too much” with the clementine flavor but he ate about 3 slices. I’ll let you come to your own conclusions. My parents got to sample this cake and they loved it!

Changes I would make: I might poke some small holes in the cake next time so the syrup can really saturate the cake (a lot ran off) — it isn’t really necessary but you can’t go wrong adding more of the stuff to the cake.

Difficulty: Easy.

Actual nutrition may vary depending on how recipe is prepared.

Actual nutrition may vary depending on how recipe is prepared.

This yogurt cake has so much great flavor thanks to clementines and vanilla beans that you won't even notice that it uses whole wheat flour and yogurt! Get the cake recipe on RachelCooks.com!

This yogurt cake has so much great flavor thanks to clementines and vanilla beans that you won't even notice that it uses whole wheat flour and yogurt! Get the cake recipe on RachelCooks.com!