No prizes if you guessed what I started with before I had even decided… Orange version of the Yogurt (oil) Cake 
I almost went with the dinner party version, which differs only slightly (in that there’s a LOT more oil in the cake plus a soak and a glaze – hey, I could have gone festive, it’s Sunday!) but then I thought the basic version would be a good baseline.
This is version 2, which has zest rubbed into the sugar. I used Cara Cara orange zest (which I had rubbed into sugar a few days ago before I ate the orange, you know, as any orange cake obsessive does). I also added a tsp of grand marnier to enhance it, but in retrospect it might have been unnecessary.
I scaled the recipe back to 1 egg (so 1/3 recipe) which fit perfectly into my small cake pan (which I found lined in the fridge, apparently I had prepped it at some point over a month ago).
Cut the temp back to 325 for my countertop oven, but the cake still domed and then sank while cooling, which I’m puzzled by. Also had odd air pockets that I’ve never encountered before. Hmm.
But: Still delicious!
This should get better tomorrow as an oil cake usually does, but it was pretty good today —aside from the giant holes 
.
