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Tangerine Yogurt Cake

December 10, 2013 By Renee 25 Comments

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Tangerine Yogurt Cake | Magnolia Days

Cake baking has a critical moment. You carefully measure your ingredients. Each one is added in the necessary order and with noted method. You whisk, cream, beat, stir, and pour the finished batter into the pan. Into the oven it goes and the room is soon filled with a delightful aroma. Just at the right time you remove it from the oven. The critical moment comes after a few minutes of cooling time. That moment is when you remove the cake from the pan. It’s fabulous when it comes out perfectly. It’s not so fabulous when it sticks to the pan and breaks apart. Preparation of the pan helps the cake to come out right. I tested a new pan prep method with this tangerine yogurt cake.

Prepping a cake pan took a while for me. I have always used shortening and flour. It is quick to do when the cake pan is a standard round, square, or loaf shape. However, an intricate pattern of a bundt pan is a whole different thing. I had to use a pastry brush and paint a thin layer of shortening on every nook and cranny. This took a lot of time but was worth it. The reason is because using those convenient sprays caused another problem. Those sprays would create a buildup on the pan over time. The buildup would cause the cake to stick to the pan. Lecithin is the culprit. Avoiding lecithin sprays have kept my pans in the right condition for many years.

Tangerine Yogurt Cake | Magnolia Days

There is a new spray on the market. I received a bottle of Pompeian Grapeseed oil spray to try. I looked at the ingredients and there was only one. The first thing that popped in my mind was a bundt cake. I had to see how it worked. I sprayed the pan with the oil. There was some pooling in the bottom of the pan. I took a pastry brush and spread the oil out evenly and removed any excess. I dusted the pan with flour and poured in the batter. The critical moment came after baking. I turned the pan and the cake fell out. The cake was flawless. Actually there were two of them. Both fell out of the pan without a trace of cake left behind.

Tangerine Yogurt Cake | Magnolia Days

The spray saved me a lot of time. It worked like a charm. I’m thrilled to not have to paint shortening on my pans anymore. I can’t wait to use it again.

How is the tangerine yogurt cake? The citrus flavor stands out thanks to a new method I learned. Rubbing zest into sugar releases the oils (flavor) much more than stirring it in. I picked tangerine because I haven’t baked or used it in ages. I wanted something different than orange or lemon. I also picked it after being inspired by a drink I had at a recent convention. Oh, and I used Pompeian grapeseed oil in the cake. It was another first and won’t be the last time either.

  • To learn more about the spray and oil: Pompeian Grapeseed Oil
  • To get a coupon: Pompeian coupon
  • Like Pompeian on facebook: Pompeian facebook

How do you prepare your cake pans? Have you had cakes that stuck to the pan? So far I’ve been lucky and haven’t had any fails at that critical moment. I hope it continues on. Time will tell. Oh, and if you like citrus and/or yogurt cake, check out my Orange Blueberry Yogurt Bundt Cake too.

Tangerine Yogurt Cake | Magnolia Days
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Tangerine Yogurt Cake

A recipe for Tangerine Yogurt Cake made with Greek yogurt and tangerine zest and juice. It is a moist loaf or bundt cake dusted with confectioners sugar.
Course Dessert
Cuisine Greek
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Author Renee

Ingredients

  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1 cup sugar
  • 1 tablespoon finely grated tangerine zest
  • 3/4 cup whole milk Greek yogurt
  • 1/2 cup grapeseed oil*
  • 1 tablespoons fresh tangerine juice
  • 2 large eggs at room temperature
  • 1/2 teaspoon vanilla extract
  • Confectioners sugar for dusting

Instructions

  1. Preheat oven to 350 degrees F. Lightly coat a 9- X 5-inch loaf pan with grapeseed oil* and dust with flour, tapping out excess flour.
  2. Whisk together flour, baking soda, and salt in a medium bowl.
  3. Use your fingers to rub the tangerine zest into the sugar in a large bowl until sugar is moistened.
  4. Add yogurt, oil, tangerine juice, eggs, and vanilla to the tangerine-sugar. Whisk to combine until smooth.
  5. Add the dry ingredients to the wet ingredients and stir until just combined.
  6. Pour batter into prepared pan and smooth out evenly in the pan.
  7. Bake for 50 to 55 minutes or until a toothpick or cake tester inserted into the center comes out clean.
  8. Cool cake in the pan on a wire rack for 12 minutes. Remove cake from the pan and cool completely on a wire rack.
  9. Dust cake with confectioners sugar prior to serving.

Recipe Notes

*You can substitute grapeseed oil with vegetable or canola oil. Recipe photo is this cake baked in a small bundt pan.

Recipe adapted from French Yogurt Cake on the Epicurious website.

Disclosure: I received a can of Pompeian Grapeseed Oil Spray and a pie cutter from Smiley360 in exchange for my honest review.

You can join Smiley360 by clicking here: Smiley360

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Filed Under: Cake Tagged With: cake, recipe

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Comments

  1. Family Foodie says

    December 10, 2013 at 6:50 am

    This cake looks amazing… I am hoping that the extra one is being shipped to Florida. You and Mark couldn’t possibly eat both of those cakes, right?

    Reply
    • Renee says

      December 13, 2013 at 1:07 pm

      Well, we did eat both cakes. They are small and we kept at it for several days.

      Reply
  2. Norma | Allspice and Nutmeg says

    December 10, 2013 at 11:31 am

    What a lovely cake. This is perfect for the holidays.

    Reply
    • Renee says

      December 13, 2013 at 1:06 pm

      Thank you Norma. I think goes nicely for the holidays and throughout citrus season.

      Reply
  3. [email protected] says

    December 10, 2013 at 2:53 pm

    Perfect for the holidays! Gorgeous cake.

    Reply
    • Renee says

      December 13, 2013 at 1:05 pm

      I agree and I think it would be perfect for a New Year’s celebration.

      Reply
  4. Winnie says

    December 10, 2013 at 4:18 pm

    This is a very beautiful cake!
    Seems delicious in taste as well 🙂

    Reply
    • Renee says

      December 13, 2013 at 1:05 pm

      It is delicious in taste! At least it was for me and my family.

      Reply
  5. Carly @ Carly in the Kitchen says

    December 10, 2013 at 4:40 pm

    I love the color and look of this cake! And I just bought a box of Clementines, how lucky. I might have to bust out my old bundt pan and see if I can get it to come out as pretty as yours!

    Reply
    • Renee says

      December 13, 2013 at 1:04 pm

      Keep in mind the bundt pans I used are small ones. The recipe is for a loaf cake and may not be enough batter for a regular size bundt pan.

      Reply
  6. The Wimpy Vegetarian says

    December 11, 2013 at 12:48 am

    This is gorgeous, Renee. Let me know if you need any help eating it 🙂

    Reply
    • Renee says

      December 13, 2013 at 1:02 pm

      Oh, the cakes disappeared rather quickly. We ate them like there was no tomorrow.

      Reply
  7. Anita at Hungry Couple says

    December 11, 2013 at 2:14 pm

    Total yum! These flavors are right up my alley!

    Reply
    • Renee says

      December 13, 2013 at 1:00 pm

      Thanks Anita. It was so nice using tangerine. It has been too long since the last time I used it.

      Reply
  8. Kelli's Kitchen says

    December 11, 2013 at 2:24 pm

    This is beautiful!

    Reply
    • Renee says

      December 13, 2013 at 12:59 pm

      Thank you so much Kelli. I have to give credit for the beauty to the bundt pan. I just love the way they make a cake look so fancy.

      Reply
  9. Stacy says

    December 12, 2013 at 7:20 am

    What a stunning cake, Renee! I can practically smell the fresh tangerine from here.

    Reply
    • Renee says

      December 13, 2013 at 12:58 pm

      The great part is smelling the tangerine when you are rubbing the zest into the sugar. I could not believe what a difference it made.

      Reply
  10. Bill says

    December 13, 2013 at 4:07 am

    Wow! I’ve never thought of tangerine flavor in a cake and I’m intrigued! I love them and I’m sure this cake is delicious! It’s also fun to use a beautiful pan like yours! Great cake for the holidays!

    Reply
    • Renee says

      December 13, 2013 at 12:53 pm

      Thanks Bill and I love those little bundt pans. The two of them are the perfect size for using a loaf cake recipe.

      Reply
  11. Lorelai @ Life With Lorelai says

    December 14, 2013 at 10:14 am

    Oh my gosh… this cake sounds heavenly! I love tangerine. 🙂 I will definitely have to give the Pompeian Grapeseed Oil a try. You cakes are gorgeous; what fun they would be for the holidays 🙂

    Pinned!

    ~Lorelai
    Life With Lorelai

    Reply
  12. Andi | Greenbasket.me says

    January 23, 2016 at 5:20 pm

    I just made this recipe twice in two days. I used my food processor to combine the sugar and fresh tangerine peel. What a difference! Great recipe.

    Reply

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