If you are a donut lover, you are going to love this cake! This cake really has
the best of both worlds - a tender, lightly spiced cake topped with a delicious citrus
glaze - it tastes just like a donut and you don't need to deep fry it.
The Cake Slice Bakers are excited to announce the new cake-centric cookbook they will bake through in 2024 - The Cake Book: Beautiful Sweet Treats for Every Craving by Rebecca Firth. You may know Rebecca from the Saveur-nominated blog, Displaced Housewife. The Cake Book is a delicious collection of mouthwatering recipes that will fulfill all of your cake needs for any occasion with breakfast cakes, petite cakes, Bundt cakes, snacking cakes and stunning layered cakes.
The Cake Slice Bakers are a group of dedicated bakers who all love cake. Each year we choose a new cake-centric cookbook and bake our way through it. Every month we are given 3 choices and on the 20th day of each month we reveal what we have chosen on our blogs. This month's choices were Glazed Tangerine Donut Cake, Dark Chocolate Cajeta Cheesecake, and Lemon-Olive Oil Chiffon Cake. I made my choice and then changed my mind, as the Donut Cake was calling bake me, bake me, bake me.
I was super-pleased with my first cake from The Cake Book. Not only is it easy to put together (a heads up that you will need to allow some ingredients to come to room temperature, so plan accordingly), but it is pretty versatile too. You can bake it in a tube pan or a bundt pan, and there are so may glazes that would be perfect on this cake. And even better, it tasted just like a donut! I really liked the fact that there is nutmeg in the batter rather than the usual cinnamon - which is overdone in my opinion. I'm going to make it again soon and use a Meyer lemon glaze. It would also be fun to make this cake as mini bundts. The changes I made were to use fresh tangelo juice (keeping some of the zest to sprinkle on top of the glaze) and I left out the corn syrup from the glaze.
Glazed Tangerine Donut Cake
Ingredients
Cake ~
- 140g (10 tablespoons) butter, at room temperature
- 300g (1⅓ cups) sugar
- 2g (1 teaspoon) nutmeg
- 55g (¼ cup) sunflower or grapeseed oil
- 1 large egg, room temperature
- 2 large egg yolks, room temperature
- 180g (¾ cup) sour cream, room temperature
- 15ml (1 tablespoon) vanilla bean paste or real vanilla extract
- 405g (3¼ cups) cake flour
- 15g (1 tablespoon) baking powder
- 5g (1 teaspoon) baking soda
- 5g (1 teaspoon) salt
- 240ml (1 cup) buttermilk, shaken and at room temperature
- 300g (2½ cups) powdered sugar, sifted
- 60ml (¼ cup) hot water
- 40ml (3 tablespoons) fresh tangerine juice (about 1-2 tangerines, depending on size)
- 15ml (2 teaspoons) light corn syrup
Preparation
Cake ~
- Preheat the oven to 180℃ (350℉).
- Spray a 12-cup tube pan or bundt pan with baking spray (if using a tube pan line the bottom with parchment).
- In the bowl of an electric stand mixer fitted with the paddle attachment, add the butter, sugar and nutmeg, and mix on medium for about 5 minutes or until light and fluffy, periodically scraping the side and bottom of the bowl to ensure that everything is well blended.
- With the mixer on low, stream in the oil and run the mixer for 1 to 2 minutes or until fully combined.
- Add in the egg yolk and mix on medium-low for several minutes.
- Add in the egg yolks, one at a time, making sure the first is well blended before adding in the second.
- Add in the sour cream and vanilla and mix for 1 minute on medium until light, fluffy, and well blended.
- Detach the bowl from the mixer and set aside.
- In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt.
- Add to the butter mixture in two batches, alternating with the buttermilk and mixing until just combined (the mixture will be thick and lumpy, and that's fine).
- Scoop into the prepared cake pan, tapping on the counter several times to release any air bubbles and gently smooth the top with the back of a spoon.
- Bake in the center of the oven for 40 minutes.
- Let cool on a rack for 10 to 15 minutes.
- If using a tube pan, run a knife around the inner and outer edge of the cake, then place an inverted cooling rack over the pan and gently turn the cake out onto the cool rack. If using a bundt pan you will not need to run a knife around the pan and follow the above instructions.
Glaze ~
- In a large bowl, whisk together the powdered sugar, hot water, tangerine juice, and light corn syrup.
- Place a rimmed baking tray underneath the cooling rack and pour the glaze over the top and sides of the cake, just like a donut!
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Follow our Facebook, Instagram, and Pinterest pages where you can find all of our cakes, as well as inspiration for many other cakes. You can also click on the links below to take you to each of our cakes. If you have a blog and are interested in joining The Cake Slice Bakers and baking along with us, please send an email to thecakeslicebakers at gmail dot com for more details.
The Cake Slice Bakers also have a new Facebook group called The Cake Slice Bakers and Friends. This group is perfect for those who do not have a blog but want to join in the fun and bake through this book.
It is a new year and a new book - The Cake Book: Beautiful Sweet Treats for Every Craving - and our choices for January 2024 were ~
Glazed Tangerine Donut Cake
Dark Chocolate Cajeta Cheesecake
Lemon-Olive Oil Chiffon Cake
Dark Chocolate Cajeta Cheesecake
Lemon-Olive Oil Chiffon Cake
- No members of the group selected this cake to bake
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