Clementine Cake with Citrus Glaze

The bright spot in the produce aisle during the dreary days of winter (Okay, let's admit, it hasn't been that dreary this winter. But, it's still winter right?) has been the arrival of clementines. Clementines are seriously one of my favorite citrus fruits and for good reason. They are not only delicious, but easy to peel and seedless! Holla! 

This type of tangerine is also prevalent in the celebration of the lunar new year as the chinese word for luck and wealth sounds similar to tangerine and orange. Since the celebration is still in full swing (the lunar new year is celebrated for 15 days) why not bring a bit of that luck into baking? 

This cake would be perfect for a dessert or paired with a nice cup of java for a morning piece of cake (Yes, I like to start my day with cake at times. Hello! Doughnut?) Enjoy!

 

Clementine Cake with Citrus Glaze

Serves 12

Ingredients

For the Cake:

1 cup (2 sticks) unsalted butter, room temperature

3 cups AP flour

1 teaspoon baking soda

1 teaspoon kosher salt

2 cups sugar

6 large eggs

2 tablespoons finely grated clementine zest, plus 1/2 cup clementine juice (from about 6 clementines)

2 tablespoons cointreau orange liqueur

3/4 cup low-fat greek yogurt

1 teaspoon pure vanilla extract

For the glaze:

1 1/2 cups confectioner's sugar

3 tablespoons clementine juice

Directions

1. Preheat the oven to 350 degrees

2. Make the cake: Butter and flour a 12 cup bundt cake pan. In a medium bowl whisk together flour, baking soda and salt.

3. In a large bowl, using an electric mixer, beat butter and sugar on medium-high until light and fluffy, scraping down as needed about 5 minutes. Add eggs, one at a time, beating well after each addition. Beat in the zest, juice and liqueur.

4. With mixer on low, add flour mixture in three additions, alternating with two additions yogurt and beat to combine; beat in vanilla. Transfer batter to pan, smooth top and firmly tap pan on a flat surface to remove air bubbles.

5. Bake until a toothpick inserted in the center comes out clean, about 55-60 minutes. Let cool in pan on a wire rack for 30 minutes.

6. Invert cake onto rack set in a rimmed baking sheet and let cool completely (With a serrated knife,  trim cake to sit flat if necessary)

7. Make glaze: Whisk together confectioner's sugar and clementine juice until smooth. Spoon glaze evenly over cake and let sit for an hour.

Source: Sara Carey 

Comments

[Gastronome Tart]

Thank you! It was quite delicious!

Sent from my iPhone

[PatriciaCK @ The Answer is Cake]

I was delighted to come across this recipe. I really love citrus cakes and it's nice to see one that's a little bit different from the standard orange, lemon or lime. Well done!

[Jan]

Citrus gets me through the winter. I totally agree that citrus (and clementines) are the only bright part of the winter fruits/veggies aisle! The texture of your bundt looks amazing! Thanks for sharing :)

[Valerie]

I'm automatically in love with anything involving citrus. This cake looks fluffy, moist, and perfect!

[Paula @ Spoons 'n' Spades]

I love clementines for the same reason as you, they are so easy to peel! Your cake looks wonderful and I imagine it tasted delicious with the addition of Cointreau.

[Ryan]

This sounds delicious and is a beautiful cake! My husband LOVES Clementines so I need to make this cake for him!!

[Tina@flourtrader]

I almost snagged some clemetines when I was at the grocers! After seeing this lovely cake, I now regret that I did not buy any. I love bundt and pound cakes because they are always so tasty and have such great texture. Yours does look like a winner, I am saving this recipe. Have a nice evening!