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Olive Oil Bundt Cake with Tangerine Glaze

Yield 16 servings (serving size: 1 slice)
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.

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

Nutrition 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

How to Make It

  1. Preheat oven to 350°.

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

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

  4. 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.

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