Olive Oil Bundt Cake with Tangerine Glaze

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

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Nutritional Information

Amount per serving
  • Calories: 307
  • Calories from fat: 24%
  • Fat: 8.3g
  • Saturated fat: 1.5g
  • Monounsaturated fat: 5.5g
  • Polyunsaturated fat: 0.7g
  • Protein: 4g
  • Carbohydrate: 54.8g
  • Fiber: 0.5g
  • Cholesterol: 41mg
  • Iron: 1.1mg
  • Sodium: 243mg
  • Calcium: 57mg

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

  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.
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