Sweet Tangerine Cake
- Yield 8 servings
- Prep 1 hour 35 minutes
A not-too-sweet single-layer cake that's a perfect take-a-long to book club meetings, potlucks and casual gatherings.
Tangerines are sweeter than oranges, with a more concentrated flavor in both the juice and the zest. Serve this single-layer cake with a dusting of confectioners’ sugar or a dollop of lightly sweetened whipped cream.
- 1 1/2 cups all-purpose flour, spooned and leveled
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
- 1 cup sugar
- 1 cup confectioners' sugar, plus more for dusting
- 3 eggs
- 2 teaspoons grated tangerine or orange zest
- 1/2 cup freshly squeezed tangerine or orange juice
- Preheat the oven to 350F. Butter and flour a 9-inch round baking pan, tapping out the excess flour, and line the bottom with parchment paper, or butter and flour a 9-inch springform pan.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- Working with a stand mixer, preferably fitted with the paddle attachment, or with a hand mixer with a large bowl, beat the butter, granulated sugar, and confectioners’ sugar on medium speed until fluffy, 2 to 3 minutes. Beat in the eggs, one at a time, and the zest. With the mixer on low speed, alternately add one-third of the flour mixture and half of the juice, scraping the sides down as necessary; repeat once more, ending with the flour mixture (do not overmix). Scrape the batter evenly into the prepared pan.
- Bake until a toothpick inserted into the center comes out with a few moist crumbs attached, 40 to 45 minutes. Let cool for 30 minutes on a wire rack. If using a cake pan, invert the cake onto a plate, remove the parchment, and invert again to serve top side up. For the springform pan, remove the ring and use a spatula to slide the cake onto a plate. Let cool completely before dusting with confectioners’ sugar.
Cook’s Tip: Always be careful not to overmix cake batter once the flour is added, as doing so will strengthen the glutens in the flour and result in a tough cake.
—Reprinted with permission from Sara Quessenberry’s and Suzanne Schlosberg’s The Good Neighbor Cookbook (Andrews McMeel Publishing).