I saw this cake on the most recent cover of Everyday Food Magazine and said to myself, “I just have to make that.” I was looking for a breakfast cake for Thanksgiving morning and this one fit the bill perfectly because it looked so refreshing and it gave me an excuse to use my bundt pan again. This bundt cake was a bit labor intensive as you have to zest and squeeze about 8 tangerines. It was well worth it in the end, as we all enjoyed an extra large slice of this on Thanksgiving morning.
Note: It’s best to make this cake a day ahead so that the glaze can set overnight. Just cover and store the glazed cake at room temperature.
Tangerine bundt cake with citrus glaze:
Recipe from Everyday Food Magazine
- 1 cup (2 sticks) unsalted butter, room temperature
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon fine kosher salt
- 2 cups granulated sugar
- 6 large eggs, at room temperature
- 2 tablespoons finely grated tangerine zest (from 6 tangerines)
- 1/2 cup tangerine juice (from about 6 tangerines)
- 2 tablespoons orange-flavored liqueur, such as Grand Marnier
- 3/4 cup plain Greek or low-fat plain yogurt – I used Greek yogurt
- 1 teaspoon pure vanilla extract
- 1 1/2 cups confectioner’s sugar
- 3 tablespoons tangerine juice (from 2 tangerines)
OK, so I did not have any orange liquor lying around the house, nor did I want a whole bottle of it (yuck), so I went to my local BevMo and asked if they had any travel size bottles of Grand Marnier. I was in luck as they had tons of these travel sized bottles hidden in back. Isn’t it just the cutest thing, so tiny against the tangerines?