Orange-Rosemary Yogurt Cake

This cake is full of surprises -- you would not expect orange zest, rosemary, olive oil and yogurt to marry so well. An excellent brunch (or Friday clerks' breakfast) treat.

2 eggs, brought to room temperature
1 cup plain yogurt (I bet vanilla would work too --ed.)
3/4 cup sugar
1/2 cup olive oil
1 tsp. vanilla extract
1 1/2 Tbsp. orange zest, freshly grated
3-4 stalks fresh rosemary, minced (about 1 Tbsp.)
2 cups all-purpose flour
1 Tbsp. baking powder

1. Preheat oven to 350 F. Line the bottom of a round 8" cake pan, or spring-form pan, with parchment paper (yay! parchment paper!) and grease the sides with olive oil.
2. In a stand mixer, whisk the eggs on low speed. Add yogurt, sugar, olive oil, vanilla, orange zest, and rosemary.
3. In another bowl, sift together the flour and baking powder. Add the flour mixture to the yogurt mixture and blend together, being careful not to over-mix the batter. (Don't be surprised if it comes out a bit stickier than you'd expect cake batter to be -- this is fine.)
4. Pour into pan and bake for 30-35 minutes, or until golden brown and a cake tester inserted into the center comes out clean.
5. Cool completely, then chill. Serve cold. Garnish with dollops of yogurt and a sprinkling of brown sugar to taste.

I bet this would also work well baked in muffin cups.