Tangerine Sheet Cake
This tangerine cake is such an out-of-the-ordinary treat that is a scrumptious way to end any meal. It is definitely a must bake for any citrus lover in your life and it makes a great birthday cake or really any type of celebratory cake. This recipe is a refreshing treat any time of the year, but it is especially delicious and refreshing during those sultry summer months.
- 2 1/3 cup all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cup sugar
- 12 tablespoons unsalted butter, melted and cooled
- 3 eggs
- 1/3 cup tangerine juice, freshly squeezed, plus more for glaze
- 2 tangerines, zested, about 2 tablespoons, plus more for glaze
- 3/4 cup buttermilk
- 1 teaspoon vanilla
- GLAZE AND SPRINKLES:
- 3 cups confectioner's sugar
- 5 to 6 tablespoons tangerine juice
- 1/4 cup granulated sugar
- 1 teaspoon tangerine zest
Preparation time 10mins
Cooking time 45mins
Preheat the oven to 325° F. Prepare a 9x13-inch baking pan by spraying it with non-stick cooking spray. In a large bowl, combine the flour, baking powder, baking soda, salt and sugar. Whisk the dry ingredients thoroughly.
In a medium bowl, combine the zest, cool melted butter, eggs, juice, buttermilk, and vanilla.
Pour the wet ingredients into the dry ingredients and whisk until just combined. Scrape the batter into the prepared baking dish and distribute the batter around the dish with a spatula.
Bake for 27 to 35 minutes. The cake is finished when it is golden around the edges and when a toothpick is inserted into the middle of the cake and it comes out clean (crumbs ok, goo not ok).
While the cake is baking, prepare the sugar topping by combining the sugar and zest in a lidded jar. Shake the jar until the zest is distributed into the sugar. Remove the lid and set aside until it is time to glaze the cake.
Remove the cake from the oven and allow it to rest for 10 minutes while preparing the glaze.
Pour the tangerine juice into the confectioners sugar and whisk it together. Start with 5 tablespoons of juice and add the extra tablespoon if needed.
Pour the glaze over the warm cake and distribute it using a rubber spatula. Sprinkle the sugar topping over the glaze. Allow the cake to cool completely.
You get one shot at the glaze. As soon as it hardens a little, it is difficult to redistribute without making the cake look ugly. So have your rubber spatula on hand so that you can start moving the glaze right after scraping the bowl.
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