Vanilla Bean Yogurt Cake with Clementine Fondant Glaze

recipe from Peabody

1 cup all-purpose flour
½ cup almond flour
2 tsp baking powder
Pinch of salt
1 cup granulated sugar
1 vanilla bean, insides scraped, pod discarded
½ cup vanilla yogurt
3 large eggs
2 TBSP pure vanilla extract
½ cup vegetable oil


Center a rack in the oven and preheat the oven to 350°F.

Generously butter an 8 1/2-x-4 1/2-inch loaf pan, place the pan on a lined baking sheet and set aside. Whisk together the flours, baking powder and salt; set aside.

Whisk in the yogurt, eggs, sugar, vanilla beans, and vanilla. When the mixture is well blended, gently whisk in the dry ingredients. Switch to a spatula and fold in the oil. The batter will be thick and shiny. Scrape it into the pan and smooth the top.

Bake the cake for 50 to 55 minutes, or until it is golden and starts to come away from the sides of the pan; a knife inserted into the center of the cake will come out clean. Cool on a rack for 5 minutes, then run a knife between the cake and the sides of the pan. Unmold and cool to room temperature right-side up.


Clementine Fondant Glaze
2 cups powdered sugar, sifted
4 TBSP freshly squeezed clementine or orange juice

Combine the powdered sugar and the clementine juice in a bowl, mixing with a wire whisk until smooth. Pour over the tops of the cakes and allow the glaze to drizzle down the sides.