Tangerine Cake with Citrus Glaze
Jan 13, 2012 17:45:47 GMT -5
Post by PrisonerOfHope on Jan 13, 2012 17:45:47 GMT -5
Tangerine Cake with Citrus Glaze
Make this cake a day ahead. Let glaze set, cover and store at room temp. You can fold in 1 cup of chopped pecans into the batter if you wish.
For the cake:
1 cup (2 sticks) unsalted butter at room temp.
3 cups all-purpose flour (spooned and leveled
1 teaspoon baking soda
1 teaspoon salt
2 cups sugar
6 large eggs
2 tablespoons finely grated tangerine zest, plus 1/2 cup tangerine juice from 5 or 6 tangerines, depending on their size
2 tablespoons orange-flavored liqueur, such as Grand Marnier
3/4 cup plain low-fat yogurt or sour cream
1 teaspoon vanilla extract
For the Glaze:
1 1/2 to 2 cups confectioners' sugar
3 tablespoons tangerine juice (from 2 or so tangerines)
Preheat oven to 350. :
Butter and flour a 12 cup Bundt cake pan.
In a medium bowl, whisk together flour, baking soda and salt.
In a large bowl, using an electric mixer, beat butter and sugar on medium until light and fluffy, about 5 mins.
Add eggs, one at a time, beating well after each addition.
Beat in tangerine zest and juice and liqueur.
With mixer on low, add flour mixture in 3 additions, alternating with yogurt or sour cream and beat to combine.
Beat in vanilla.
Transfer batter to Bundt pan, smooth top and firmly tap pan on a flat surface to remove air bubbles.
Bake until a toothpick inserted in the center comes out clean, about 55 to 60 minutes.
Let cool in a pan on a wire rack for about 30 mins.
Invert cake onto a rack set in a rimmed baking sheet and let cool completely. Transfer to cake keeper.
Make Glaze: Whisk confectioners' surgar and 3 T tangerine juice until smooth. Spoon evenly over cake. (Add more sugar if glaze is too runny.)
Make this cake a day ahead. Let glaze set, cover and store at room temp. You can fold in 1 cup of chopped pecans into the batter if you wish.
For the cake:
1 cup (2 sticks) unsalted butter at room temp.
3 cups all-purpose flour (spooned and leveled
1 teaspoon baking soda
1 teaspoon salt
2 cups sugar
6 large eggs
2 tablespoons finely grated tangerine zest, plus 1/2 cup tangerine juice from 5 or 6 tangerines, depending on their size
2 tablespoons orange-flavored liqueur, such as Grand Marnier
3/4 cup plain low-fat yogurt or sour cream
1 teaspoon vanilla extract
For the Glaze:
1 1/2 to 2 cups confectioners' sugar
3 tablespoons tangerine juice (from 2 or so tangerines)
Preheat oven to 350. :
Butter and flour a 12 cup Bundt cake pan.
In a medium bowl, whisk together flour, baking soda and salt.
In a large bowl, using an electric mixer, beat butter and sugar on medium until light and fluffy, about 5 mins.
Add eggs, one at a time, beating well after each addition.
Beat in tangerine zest and juice and liqueur.
With mixer on low, add flour mixture in 3 additions, alternating with yogurt or sour cream and beat to combine.
Beat in vanilla.
Transfer batter to Bundt pan, smooth top and firmly tap pan on a flat surface to remove air bubbles.
Bake until a toothpick inserted in the center comes out clean, about 55 to 60 minutes.
Let cool in a pan on a wire rack for about 30 mins.
Invert cake onto a rack set in a rimmed baking sheet and let cool completely. Transfer to cake keeper.
Make Glaze: Whisk confectioners' surgar and 3 T tangerine juice until smooth. Spoon evenly over cake. (Add more sugar if glaze is too runny.)
