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Fresh Tangerine Cake

  • 8servings
  • 45minutes

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Source: www.foodnetwork.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B9, B12, H, D
MineralsZinc, Copper, Natrium, Fluorine, Chromium, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Vegetable oil cooking spray

  2. 2 1/2 cups all-purpose flour

  3. 1 3/4 cups sugar

  4. 1 teaspoon baking powder

  5. 1 1/2 teaspoons baking soda

  6. 1/2 teaspoon salt

  7. 3 eggs, beaten

  8. 1 cup vegetable oil

  9. 1 (8-ounce) container sour cream

  10. 1 cup tangerine juice

  11. 1 tablespoon tangerine zest

  12. Tangerine Icing, recipe follows

  13. 1/2 cup butter, room temperature

  14. 1 (8-ounce) package cream cheese , room temperature

  15. 6 cups confectioners' sugar

  16. 3 tablespoons tangerine juice

  17. 1/2 tangerine, zested

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 350 degrees F.

  2. Spray 2 (9-inch) circular cake pans with vegetable oil cooking spray .

  3. In a large bowl add the flour, sugar, baking powder, baking soda and salt. Mix together with a spatula. Using a hand-held mixer, add the vegetable oil, sour cream , tangerine juice and zest. Mix until well combined.

  4. Divide the batter evenly into the pans. Bake for 25 minutes. Remove from the oven and let cool completely before icing. Ice the cakes, as desired, and serve.

  5. Tangerine Icing:

  6. Mix together the butter, cream cheese and sugar together in a large bowl. Add the tangerine juice and zest and combine well.

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