Who can resist those sweet little mandarins stacked high in the produce section? They’re absolutely delicious! Not only are they great for snacking, but they also make the perfect addition to desserts—like this Easy Mandarin Orange Bundt Cake.
EQUIPMENT
- Citrus Zester
- Bundt Pan
- Cooling Rack
INGREDIENTS
CAKE INGREDIENTS
- 4 tangerines (Satsumas), washed and dried (about 8 oz; 6 oz peeled)
- 3 cups cake flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup butter, softened (2 sticks)
- 1 ½ cups granulated sugar
- 6 eggs
- 1 cup sour cream
MANDARIN ORANGE ICING
- 1 ½ cups powdered sugar
- 2 tablespoons milk
INSTRUCTIONS
PREPARE THE CAKE
- Preheat the oven to 325°F. Grease and sugar the bundt pan thoroughly.
- Zest the mandarins using a microplane grater, then set the zest aside.
- Peel the mandarins and remove most of the white pith. Separate the segments and cut each into small slices, collecting any juices. You should have about 1 ¼ cups of fruit and juice.
- In a small bowl, combine sugar and mandarin zest, mixing with your fingers until the sugar turns orange and fragrant.
- Cream the butter in a large mixing bowl for 2 minutes. Add half the sugar-zest mixture, beat for 2 minutes, then add the rest and beat for 4 more minutes, scraping the bowl as needed.
- Add eggs one at a time, beating just until incorporated.
- On low speed, mix in flour, baking soda, and salt. Scrape the bowl, then add the sour cream and mix again.
- Gently fold in the mandarin slices and juice using a rubber spatula.
- Pour the batter into the prepared pan and tap it lightly on the counter to release air bubbles.
- Bake for 1 ¼ to 1 ½ hours, or until a cake tester inserted into the center comes out clean.
- Cool for 15 minutes, then carefully invert onto a cooling rack to cool completely.
ADD THE ICING
Whisk together powdered sugar and milk until smooth.
Drizzle the icing over the cooled cake and let it set before serving.
NOTES:
- Zesting Tip: Mandarins have a loose, soft peel. Chill them first for easier zesting, and work slowly with a microplane zester.
- Flavor Boost: Mixing zest with sugar releases natural oils, enhancing the citrus flavor.
- Chop Mandarins Finely: Small pieces prevent overly wet spots in the cake.
- Storage: Keep the cake covered at room temperature for up to 3 days.
Enjoy this bright, citrusy treat that’s perfect for any occasion!
