Sunday, January 29, 2012

tangerine cake.

Tangerine Cake with Citrus Glaze

1 cup unsalted butter, room temperature
3 cups flour
1 teaspoon baking soda
1 teaspoon salt
2 cups sugar
6 eggs
2 tablespoons finely grated tangerine zest
½ cup tangerine juice (about 6 tangerines)
2 tablespoons orange juice
¾ cup low-fat plain yogurt
1 teaspoon vanilla

1 ½ cups confectioners’ sugar
3 tablespoons tangerine juice

Preheat oven to 350 degrees.  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 granulated sugar on high until light and fluffy, 5 minutes.  Add eggs, one at a time, beating well after each addition.  Beat in tangerine zest and juices.  With mixer on low, add flour mixture in three additions, alternating with two addition yogurt, and beat to combine; beat in vanilla.  Transfer batter to pan, smooth top, and firmly tap pan on a flat surface to remove air bubbles.

Bake until a toothpick inserted in center of cake comes out clean, 50-60 minutes.  Let cool in pan on a wire rack, 30 minutes.  Invert cake onto rack set in a rimmed baking sheet and let cool completely.

Make glaze; whisk together confectioners’ sugar and tangerine juice until smooth.  Spoon glaze evenly over cake and let set 1 hour.

495 calories
18 g fat
7 g protein
76 g carb
1 g fiber