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Olive Oil Bundt Cake with Tangerine Glaze

Olive Oil Bundt Cake with Tangerine Glaze
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Olive Oil Bundt Cake with Tangerine Glaze

Olive Oil Bundt Cake with Tangerine Glaze

In this olive oil bundt cake with tangerine glaze, olive oil is a delicious and healthy alternative to butter. Here the tangerine glaze brightens up a traditional bundt cake.

Yields1 Serving
Prep Time15 minsCook Time55 minsTotal Time1 hr 10 mins

Ingredients

 cooking spray
 2 tbsp flour
 2 ½ cups granulated sugar
 1 ½ cups fat-free milk
 ½ cup Colavita Extra Virgin Olive Oil
 ¼ cup fresh tangerine juice (about 2 tangerines), divided
 3 large eggs
 2 ¼ cups flour
 1 tsp baking powder
 1 tsp salt
 ½ tsp baking soda
 1 cup confectioner's sugar
 1 tsp butter, melted

Directions

1

Preheat oven to 350 degrees F.

2

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

3

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

4

Lightly spoon 2¼ 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 350degrees F for 55 minutes or until golden brown and cake begins to pull away from sides of pan.

5

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.

6

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

Ingredients

 cooking spray
 2 tbsp flour
 2 ½ cups granulated sugar
 1 ½ cups fat-free milk
 ½ cup Colavita Extra Virgin Olive Oil
 ¼ cup fresh tangerine juice (about 2 tangerines), divided
 3 large eggs
 2 ¼ cups flour
 1 tsp baking powder
 1 tsp salt
 ½ tsp baking soda
 1 cup confectioner's sugar
 1 tsp butter, melted

Directions

1

Preheat oven to 350 degrees F.

2

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

3

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

4

Lightly spoon 2¼ 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 350degrees F for 55 minutes or until golden brown and cake begins to pull away from sides of pan.

5

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.

6

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

Olive Oil Bundt Cake with Tangerine Glaze

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