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.
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
How to Make It
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.