Tangerine Olive Oil Cakes
 
Makes 6 mini Bundt cakes
Ingredients
  • 1 cup granulated sugar, divided
  • 2 teaspoons tangerine zest (approximately 3 tangerines)
  • 1½ cups all-purpose flour
  • ½ teaspoon kosher salt
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ cup sour cream
  • ⅓ cup olive oil
  • ¼ cup whole milk
  • 2 large eggs, room temperature
  • ½ teaspoon vanilla extract
  • ¼ cup fresh tangerine juice
  • 2 teaspoons fresh rosemary
  • Garnish: tangerine zest
Instructions
  1. Preheat oven to 350°. Spray a 6-well mini Bundt pan with baking spray with flour.
  2. In a medium bowl, whisk together ¾ cup sugar and tangerine zest until sugar is fragrant. Whisk in flour, salt, baking powder, and baking soda.
  3. In a large bowl, whisk together sour cream, olive oil, milk, eggs, and vanilla extract until smooth. Add flour mixture and whisk until just combined. Divide evenly among prepared wells, approximately ½ cup per pan, and tap pan firmly against the counter to level batter.
  4. Bake until cakes are golden and a wooden pick inserted in centers comes out with a few moist crumbs, 25 to 30 minutes. Let cool in pans for 10 minutes before turning out cakes onto a wire rack.
  5. In a small saucepan, whisk together remaining ¼ cup sugar with juice and rosemary. Cook over medium-high heat, whisking occasionally, until sugar is dissolved, about 5 minutes. Immediately brush syrup over warm cakes. Let cakes cool completely before serving. Garnish with tangerine zest, if desired. Store in an airtight container at room temperature for up to 3 days.
Recipe by Victoria at https://victoriamag.com/tangerine-olive-oil-cakes/