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Tangerine Buttermilk Cake with Vanilla Bean Icing

Tangerine Buttermilk Cake with Vanilla Bean Icing | BourbonandHoney.com
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This Tangerine Buttermilk Cake is the perfect way to celebrate a birthday. It’s light, flavorful and fresh!

Ingredients

Scale
  • Tangerine Buttermilk Cake
  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon fine sea salt
  • 1 cup buttermilk
  • 1/4 cup fresh tangerine juice
  • 2 tablespoons finely grated tangerine zest
  • 1/2 vanilla bean, split
  • 1 cup butter, softened
  • 2 1/4 cups granulated sugar
  • 6 large eggs
  • Tangerine Glaze
  • 1/2 cup granulated sugar
  • 1/3 cup fresh tangerine juice, strained
  • Vanilla Icing
  • 1 cup powdered sugar
  • 1/2 vanilla bean, split, seeds scraped
  • 2 tablespoons heavy cream

Instructions

  1. Heat oven to 350ºF. Grease and flour a 12-cup Bundt cake pan; set aside.
  2. In a medium bowl, whisk together flour, baking soda, and salt. In a 2-cup glass measuring cup, stir together buttermilk, tangerine juice, zest and seeds from half the vanilla bean.
  3. In a large bowl, using an electric mixer, beat butter and granulated sugar on medium-high until light and fluffy, about 2 minutes. Add eggs, one at a time, beating well after each addition. With mixer on low, add flour mixture in three additions, alternating with two additions of buttermilk and tangerine mixture and beat to combine.
  4. Spoon batter into prepared pan, smooth top, and firmly tap pan on a flat surface to remove air bubbles.
  5. Bake 55 to 65 minutes, or until a toothpick inserted in center of cake comes out clean.
  6. Cool in pan on a cooling rack, 30 minutes. Run a knife around the edge of the pan to release. Invert cake on cooling rack and carefully remove pan.
  7. In a small bowl, stir together sugar and tangerine juice until the sugar is dissolved. Using a pastry brush, brush the glaze on the warm cake until absorbed; cool completely, about 1 hour.
  8. In a medium bowl, whisk together powdered sugar, the seeds from half the vanilla bean and the whipping cream. Add additional cream, one teaspoon at a time, to get desired consistency. Drizzle over the cake before serving.

Nutrition

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