On Monday I baked rhubarb orange pecan muffins and also a rhubarb upside down cake. Cake is pictured here with ice cream, but it’s also great with whipped cream.
Tonight I baked a yogurt almond cake in my Jubilee loaf Bundt pan; it needed 45 minutes to fully bake. I used 1% lower fat yogurt , 2 tsp. orange zest, no orange water, and 1/2 tsp lemon extract, 1/2 tsp. almond extract as the flavoring - just right for us, still “almond-y” but not intensely so. My “almond meal” almond flour has been in the freezer since 2017 (!!!) per note on the freezer bag and still just fine. This cake was wonderful on it’s own and a lovely base for fresh strawberries. Here’s the link to the recipe from Gateau on the Splendid Table website. I’m pretty sure folks here made this cake in December 2022 and commented about it. Thanks!
