Olive Oil Bundt Cake with Tangerine Glaze

Tangerines are abundant this time of year. Use the juicy satsuma variety to prepare this Mediterranean-accented cake. It would also be a welcome hostess gift.

Yield: 16 servings (serving size: 1 slice)

Ingredients

• Cooking spray
• 2  tablespoons  all-purpose flour
• 2 1/2  cups  granulated sugar
• 1 1/2  cups  fat-free milk
• 1/2  cup  extravirgin olive oil
• 1/4  cup  fresh tangerine juice (about 2 tangerines), divided
• 3  large eggs
• 2 1/4  cups  all-purpose flour (about 10 ounces)
• 1  teaspoon  baking powder
• 1  teaspoon  salt
• 1/2  teaspoon  baking soda
• 1  cup  powdered sugar
• 1  teaspoon  butter, melted

Preparation

Preheat oven to 350°.

Coat a 12-cup Bundt pan with cooking spray; dust with 2 tablespoons all-purpose flour. Set aside.

Combine granulated sugar, milk, oil, 3 tablespoons juice, and eggs in a large bowl, stirring with a whisk.

Lightly spoon 2 1/4 cups flour into dry measuring cups; level with a knife. Combine flour, baking powder, salt, and baking soda; stir well with a whisk. Add flour mixture to oil mixture, stirring with a whisk until smooth. Pour batter into prepared pan. Bake at 350° for 55 minutes or until golden brown and cake begins to pull away from sides of pan. Cool cake completely on wire rack. Loosen edges of cake with a narrow spatula. Place a plate upside down on top of cake; invert onto plate.

Combine powdered sugar, remaining 1 tablespoon juice, and butter, stirring well with a whisk. Drizzle glaze over cooled cake.

Nutritional Information

Calories:

307 (24% from fat)

Fat:

8.3g (sat 1.5g,mono 5.5g,poly 0.7g)

Protein:

4g

Carbohydrate:

54.8g

Fiber:

0.5g

Cholesterol:

41mg

Iron:

1.1mg

Sodium:

243mg

Calcium:

57mg