I have been thinking longingly of "Orange-Barley Pound Cake," a recipe that Cass helped me with that originally was in Martha Stewart Living (April 2016). I had noted that in the picture with the recipe, the center was sunken. Cass explained that it happened because the sugar outweighed the flour and told me by how much I should reduce it. He also recommended grinding the sugar in the food processor to make it extra fine. I baked it several times. However, as it uses 12 Tbs. butter and 4 oz. of cream cheese, so I have not made it in a long time.
As it was a dreary Sunday afternoon, I decided to experiment, especially as I had one last orange from Florida that I wanted to use for baking, to see if I could bake a healthier version of this loaf cake. I also looked at an old thread where CWCdesign wanted to replace 10 Tbs. of butter in a pound cake, and Cass explained how to do it.
I used 9 oz. of avocado oil and a scant 3 oz. of orange juice (with water to make 3 oz.). I replaced the 4 oz. of cream cheese with 4 oz. of nonfat Chobani Greek yogurt. I inadvertently put in 1 1/3 cups AP flour instead of 1 ¼ cups. I added 2 Tbs. Bob's Red Mill milk powder. I increased the baking soda from 1/8 to ¼ tsp. to account for the acidity of the yogurt and the orange juice. In addition to the vanilla, in the past, I have added ¼ tsp. orange oil, but I do not have any, so I used ¼ tsp. Penzey's orange extract. I mixed the grated orange peel with the superfine sugar and let it rest before I proceeded, as that helps distribute the orange flavor.
I used the Grease on a 4 1/2 x 10-inch Kaiser loaf pan, the size that I used in the past for baking the cake. After 30 minutes, I turned the pan around in the oven. I checked the loaf after it had baked for an hour. It required another ten minutes. I let it rest in the pan on a rack for ten minutes, then turned it out onto a rack to cool. We will slice it for teatime tomorrow.
.
