For the Cake
- 1 stick butter, unsalted - room temperature
- 1 cup sugar
- 1 egg
- 1/2 cup yogurt, plain low-fat Greek
- 1/2 cup milk
- zest of one medium orange
- 2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 cup fresh dates, roughly chopped
For the Toppings
- 1/2 cup sugar
- juice of one medium orange
- 1 cup chopped pecans
*These values are approximate. Per serving, based on a 2,000 Calorie diet.
Preheat the oven to 350° F. Lightly coat a bundt pan with non-stick baking spray and set aside.
In the bowl of a stand mixer, beat the butter and sugar until light in color and fluffy. Add the egg, then the yogurt, milk and orange zest and mix to combine.
In a small bowl whisk together the flour, baking soda and baking powder. Slowly add the dry ingredients to the wet, doing it in small additions. Mix until well combined. Fold in the dates.
In a small bowl mix together the topping ingredients. Add the topping into the bottom of the Bundt pan evenly, then carefully pour the cake batter into the pan.
Bake for 45 to 50 minutes, or until a cake tester inserted into the center of the cake comes out clean. Allow to cool in the pan for about 45 minutes, then invert the cake onto a plate or cake stand. Slice and serve.