Olive Oil Bundt Cake with Tangerine Glaze

recipe
Tangerines are abundant this time of year. Use the juicy satsuma variety to prepare this Mediterranean-accented cake. It would also be a welcome hostess gift.

Yield:

16 servings (serving size: 1 slice)

Recipe from

Cooking Light

Nutritional Information

Calories 307
Caloriesfromfat 24 %
Fat 8.3 g
Satfat 1.5 g
Monofat 5.5 g
Polyfat 0.7 g
Protein 4 g
Carbohydrate 54.8 g
Fiber 0.5 g
Cholesterol 41 mg
Iron 1.1 mg
Sodium 243 mg
Calcium 57 mg

Ingredients

Cooking spray
2 tablespoons all-purpose flour
2 1/2 cups granulated sugar
1 1/2 cups fat-free milk
1/2 cup extravirgin olive oil
1/4 cup fresh tangerine juice (about 2 tangerines), divided
3 large eggs
2 1/4 cups all-purpose flour (about 10 ounces)
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 cup powdered sugar
1 teaspoon butter, melted

Preparation

Preheat oven to 350°.

Coat a 12-cup Bundt pan with cooking spray; dust with 2 tablespoons all-purpose flour. Set aside.

Combine granulated sugar, milk, oil, 3 tablespoons juice, and eggs in a large bowl, stirring with a whisk.

Lightly spoon 2 1/4 cups flour into dry measuring cups; level with a knife. Combine flour, baking powder, salt, and baking soda; stir well with a whisk. Add flour mixture to oil mixture, stirring with a whisk until smooth. Pour batter into prepared pan. Bake at 350° for 55 minutes or until golden brown and cake begins to pull away from sides of pan. Cool cake completely on wire rack. Loosen edges of cake with a narrow spatula. Place a plate upside down on top of cake; invert onto plate.

Combine powdered sugar, remaining 1 tablespoon juice, and butter, stirring well with a whisk. Drizzle glaze over cooled cake.

Note:

Food Editors/A2,

November 2007
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