Yesterday, The Skinny Fork officially turned 5 years old! Can you believe?! I decided to celebrate the best way that I know how, and that's with mimosas and cake! But, instead of keeping them separate, I put them together into one AMAZING loaf cake.
That's right babes... there's champagne and fresh squeezed orange juice IN this cake TOGETHER. I'm calling it a 'loaf cake' because it's not really a bread, but it's baked as a loaf. Ergo, loaf cake.
I based the ratios for baking this cake off of my Lemon Poppy Seed Bread & Pink Grapefruit Glaze from last year that I still have dreams about and fantasize over. It's totally normal to daydream about baked goods, right?
This Skinny Mimosa Loaf Cake is definitely impressive. I mean... the name alone is going to draw a crowd at brunch. So, just be sure you have enough on hand to share and enjoy if it's going on a breakfast or brunch spread.
As you can see, the texture of the cake is very similar to that of a pound cake. It's dense and moist with a very fine crumb. In fact, there is almost no crumb at all!
I served mine with plenty of fresh berries and even a few mandarin orange segments. Oh, well... and of course champagne! I used a dry brut champagne for this, but really any champagne or 'sparkling wine' should work just the same here; so if you have a favorite, feel free to use that instead!
Skinny Mimosa Loaf Cake
Servings: 8 • Size: 1 Slice • Calories: 283 • Fat: 10 g • Saturated Fat: 5 g • Carb: 59 g • Fiber: 1 g • Protein: 8 g • Sugar: 22 g • Sodium: 159 mg
1 C. All-Purpose Flour
1/2 C. Whole Wheat White Flour
1/2 Tsp. Sea Salt
1/2 C. Light Butter
3/4 C. Sugar
1/4 C. Natural Sweetener (Like Stevia, Monk, Etc.)
1/2 C. Plain Fat-Free Greek Yogurt
3 Whole Large Eggs
1/4 C. Dry Brute Champagne
1/4 C. Fresh Squeezed Orange Juice
1/2 Tsp. Vanilla
Zest of 1/2 Orange
1/2 C. Powdered Sugar Replacement (Such as Swerve.)
1 Tbsp. Fresh Squeezed Orange Juice
1 Tbsp. Dry Brute Champagne
Zest of 1/2 Orange
Preheat the oven to 350 degrees F. and lightly coat the inside of an 8x4" loaf pan with non-stick baking spray; set aside.
In a medium bowl, whisk together the 1 C. All-Purpose Flour, 1/2 C. Whole Wheat White Flour, and 1/2 Tsp. Fine Sea Salt; set aside.
In a separate large bowl beat together the 1/2 C. Light Butter, 1 C. Sugar, and 1/4 C. Natural Sweetener until light and fluffy.
Add in the 1 C. Greek Yogurt, 3 Eggs (one at a time), 1/4 C. Dry Brute Champagne, 1/4 C. Fresh Squeezed Orange Juice, 1/2 Tsp. Vanilla Extract, and Zest of 1/2 Orange until well combined.
Stir the flour mixture into the wet mixture (half at a time) just until combined.
Transfer the mixture to the prepared loaf pan.
Place the pan in the oven to bake for about 45-55 minutes or until the edges are starting to brown.
Check at about 30-40 minutes and tent with foil if the top is starting to get too brown.
Once done, remove from the oven and allow to cool slightly before transferring the loaf to a wire rack to continue to cool.
While the bread is cooling, whisk together the 1/2 C. Powdered Sugar Replacement, 1 Tbsp. Fresh Squeezed Orange Juice, 1 Tbsp. Dry Brute Champagne and Zest of 1/2 Orange.
When the bread as cooled, drizzle the glaze over the top and allow to sit for about 10 minutes to harden a bit.
Slice in 8 pieces and enjoy right away or store on the counter top for 3-5 days.
Nutritional Claims: Balanced, Low Potassium, Kidney Friendly, Pescatarian, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Pork Free, Red Meat Free, Crustacean Free, Celery Free, Mustard Free, Sesame Free, Lupine Free, Mollusk Free