Yogurt Cake with Orange, Take 2

The first thing I noticed about the recipe was that the glaze wasn't really working for me. It didn't sink into the cake enough. The second time I made the recipe I served the glaze as a sauce to dip the tiny cakes in, and that worked alright but the cakes were fine without it. Since then I haven't bothered making the glaze. Also I like to use brown or raw sugar.

I'm a lazy person so I really like how simple and easy this cake is. Its all made in one bowl, and you can get away with using only a 1/4 cup measuring cup and a teaspoon for the whole thing. I also don't see the point in switching away from the whisk, I just keep using it to stir the batter. Minimal dishes! I can really get behind that.

So then my recipe looks something like this:

Yogurt Cake with Orange:

finely grated peel from 1 orange
3/4 cup plain yogurt
3/4 cup sugar
3 large eggs
1 1/2 cups all purpose flour
2 tsps baking powder
1/4 cup vegetable oil

Preheat oven to 350ºF. Butter whatever sort of pan or tin you want to use (like a 9-inch round cake pan which I've never used). In a large bowl, whisk together peel, yogurt and sugar, then whisk in eggs. Add flour and baking powder, mixing just until fully incorporated. Add the oil and mix thoroughly, then pour into pan. Sprinkle with sugar. Bake at 350ºF for 30-35 minutes or until lightly golden and toothpick comes out clean. (For mini muffin tins I find 10 minutes does the trick, for regular muffins 20 minutes and for jumbo muffins or mini loaves about 25 minutes, while a whole loaf pan requires more like... 50? I'm not sure, I just keep giving it another five or ten minutes until its done.)

Its a dense cake, not super moist, good with coffee or tea.