Upside Down Fruit Cake With Sliced Almond Topping

Upside Down Fruit Cake With Sliced Almond Topping 

Ingredients: 

1 C. All purpose flour 

1 tsp. Baking powder 

1 C. Plain yogurt 

1/2 C. Granulated sugar 

2 Eggs, beaten 

1 C. Quick oats 

2 Blood oranges 

1/2 C Sliced almonds 

Directions:

1. Preheat oven to 375 degrees Fahrenheit 

2. Blend flour and B. powder together in a small bowl. Set aside 

3. In a small bowl beat eggs until light and frothy 

4. In a large bowl combine yogurt, sugar, oats and beaten eggs together until no lumps remain in the batter and it becomes nice and smooth 

5. Peel and devein oranges and then cut into wedges. Place wedges in the bottom of an 8" square cake pan and cover the entire bottom of pan 

6. Pour cake batter over top of orange wedges and cover wedges completely with cake 

7. Sprinkle almond slices on top of cake batter and bake in oven for 35 minutes or until bubbly around the edges 

8. Place on a wire rack to cool completely before storing away. 

 Servings:  8 squares 

Nuts About Carrot Cake with Lemon Ginger Glaze

Nuts About Carrot Cake With Lemon Ginger Glaze  

Ingredients: 

2 C. All purpose flour 

2 tsp. Baking powder 

1/2 tsp. Baking soda 

1 C. Plain yogurt 

1 C. Granulated sugar 

2 Eggs, beaten 

2 C. Carrots, grated 

1/2 C. Thompson seedless raisins 

1/2 C. Walnuts, chopped finely 

Directions: 

1.  Preheat oven to 350 degrees Fahrenheit 

2. Grease and flour a 13" by 9" by 2" cake pan 

3. In a small bowl combine flour, b. powder and b. soda together. Blend ingredients well. 

4. In a small bowl beat eggs together until light and frothy. Set aside 

5. Combine plain yogurt,  granulated sugar and beaten eggs together in a large bowl. 

6. Stir  all ingredients together with a large whisk and beat until light and creamy 

7. Mix in raisins, chopped walnuts and grated carrots. Mix until all lumps disappear and batter is smooth and light 

8.  Stir in dry ingredients and continue to mix flour in until all lumps disappear in the batter 

9. Pour batter into prepared cake pan and bake for 40 minutes until cake tests done in the middle 

10. To prepare frosting: Using a zester grate a small portion of ginger root into a bowl along with the juice and zest of 1 lemon. Add 3 Tbsp. of granulated sugar to the juice and zest. Spoon mixture over top of cake while still warm.  

Servings:  15 squares