I hope everyone is enjoying the weekend! I sure am – today’s my birthday!
Yep, I’m 29…. again. 🙂
So, I woke up to this.
And then, when I took the doggies out, I was gifted with this!
I just knew it was going to be a great day. 🙂
In case you forgot, today was supposed to be the day I went for a Boston qualifying time in the Tupelo marathon. Well, because of my injury, obviously THAT didn’t happen but I did get out for a run this morning.
See what I did there? My tiny tribute to the marathon I couldn’t be a part of. It felt great this morning and I’m looking forward to starting my training program for Mississippi Blues in January. Whoop!
So, I decided that I wanted a Harvey Wallbanger cake for my birthday. I haven’t had one of those in ages! My mom used to make them.
What’s a Harvey Wallbanger? Well, it’s a cocktail made with orange juice, vodka, and Galliano liqueur. Yum! And those ingredients go both in the cake and the glaze!
Yes, my mother contributed to the delinquency of a minor and fed me drunk cake. It’s fine. Apparently, I wasn’t a fan then. Psshtt, what did I know? This cake is delicious!
Anywho, I wasn’t truly the baker of this cake.
I was more like the supervisor.
I’ve been teaching Ginny to cook and she’s been teaching me to supervise. 🙂
My sailor made this cake!
I taught him some baking secrets and he did all the work. He did a great job!
We changed up the ingredients a little from the original recipe because, well, that’s what I do and I wanted to see if I could lighten it up a little. And, it’s my birthday. I get what I want.
So, we substituted some Greek yogurt for the butter, applesauce for the oil, and used 1 egg white in place of a regular egg (the recipe calls for 4).
And the results are AMAZING!
So moist, so flavorful and absolutely fantastic.
I made a good choice.
In both the cake and the man who baked it for me. 🙂
Harvey Wallbanger Cake
1 3/4 cups sugar
2 tablespoons unsalted butter, at room temperature, and 6 tablespoons plain nonfat Greek yogurt
3/4 teaspoon salt
1/3 cup plain applesauce
2 teaspoons vanilla extract
4 large eggs (or 3 eggs and 1 egg white)
3 cups unbleached all-purpose flour
3 tablespoons cornstarch
4 teaspoons baking powder
3/4 cup orange juice
1/4 cup Galliano*
1/4 cup vodka
1 tablespoon orange zest
1 cup confectioners’ sugar, sifted
1 tablespoon orange juice
1 tablespoon Galliano
1 teaspoon vodka
*look for miniature bottles of Galliano at your liquor store. Otherwise, you’re going to end up spending $30 on a HUGE bottle and then you need to figure out what, besides a Harvey Wallbanger, you can make to drink with it. Or you can buy the whole bottle and have fun figuring out what, besides a Harvey Wallbanger, you can make to drink with it. 🙂
1. Preheat the oven to 350°F. Grease and flour a 9-cup Bundt® pan.
2. In a large mixing bowl, beat together the sugar, butter and salt until fluffy. Beat in the oil, then the vanilla and eggs, one at a time, beating until each egg completely disappears before adding the next one.
3. In a measuring cup, stir together the orange juice, Galliano, vodka, and orange zest. If everything’s cold, warm it for 30 seconds in the microwave.
4. Whisk the flour, cornstarch, and baking powder in a separate bowl.
5. Add 1/3 of the dry ingredient mixture to the mixing bowl, mixing until it disappears. Scrape the mixing bowl.
6. Add the fresh orange zest with half the liquid. After it’s combined, add another third of the dry, the rest of the wet, mix, scrape, add the last of the dry ingredients and beat until the batter is smooth with one last scrape down for good measure. Now transfer the batter to the prepared pan, and smooth out the top.
7. Bake the cake for 40 to 45 minutes (don’t let it go too long, or it will get dry). The top will bounce back when you touch it lightly with your finger, and a tester or toothpick inserted into the center will come out clean. Remove the cake from the oven and cool it in its pan for 20 minutes. After 20 minutes, use a dull knife or pointed icing spatula to loosen the cake from the edge of the pan.
8. For the glaze, whisk the orange juice, vodka, and Galliano together until smooth. The glaze will seem a little thick, but that’s how it should be. Drizzle it over the cake while it’s still lukewarm. The heat from the cake will help the glaze travel over the cake and make a nice, smooth finish.
9. Om nom nom!
1. What’s your favorite birthday dessert? Are you a traditional cake person or do you like to mix it up and do something different?
2. Have you ever had a Harvey Wallbanger cake? Have you ever baked with liquor?