Tangerine Cake

3.42 from 24 votes

An easy tangerine breakfast cake bursting with citrus flavor.

Print Recipe

Prep Time:15

Cook Time:40

Total Time:55

Servings: 9 servings

Equipment

8x8 baking pan

Ingredients

1 1/2 cups all purpose flour, use the fluff, scoop and level method of measuring
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup unsalted butter, at room temperature
1 cup sugar
2 eggs, at room temperature
1/4 cup fresh tangerine juice, about 1
1/4 cup buttermilk
zest of 3 tangerines, don't skimp
3/4 tsp orange extract
3/4 tsp vanilla extract

for the frosting

1/4 cup creme fraiche
1/8 cup fresh tangerine juice
1/2 tsp orange extract
2 cups confectioner's sugar, sifted
zest of 1 tangerine

Instructions

Set oven to 350F
Mix the flour, baking powder, baking soda, and salt together in a small bowl. Set aside.
Cream the butter and the sugar together until fluffy.
Beat in the eggs, one at a time. Mix in the zest and extracts.
Mix the tangerine juice with the buttermilk.
Add the dry ingredients alternately with the wet ingredients to the mixer, beginning and ending with the dry. Mix until just combined. If using a stand mixer, give it a final stir by hand.
Turn the batter into a 8x8 square baking pan. I line mine with parchment paper with overlapping edges for easy removal. If you don't use parchment, lightly spray the pan.
Bake for approximately 40 minutes until a toothpick inserted in the center comes out without wet batter clinging to it. Let cool before frosting.
To make the frosting, beat the creme fraiche and tangerine juice together, along with the extract. Add enough confectioner's sugar to make a nice spreadable frosting. Add more juice if it is too thick.
Frost the cooled cake and top liberally with the tangerine zest.

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Course: Breakfast

Cuisine: American

Author: Sue Moran

Keyword: baking, cake, citrus, coffee cake, winter

Nutrition

Calories: 388 kcal · Carbohydrates: 66 g · Protein: 4 g · Fat: 13 g · Saturated Fat: 8 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 3 g · Trans Fat: 0.4 g · Cholesterol: 64 mg · Sodium: 220 mg · Potassium: 84 mg · Fiber: 1 g · Sugar: 50 g · Vitamin A: 396 IU · Vitamin C: 2 mg · Calcium: 31 mg · Iron: 1 mg

Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.