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
- ÂĽ teaspoon baking soda
- ½ cup sour cream
- â…“ cup olive oil
- ÂĽ cup whole milk
- 2 large eggs, room temperature
- ½ teaspoon vanilla extract
- ÂĽ cup fresh tangerine juice
- 2 teaspoons fresh rosemary
- Garnish: tangerine zest
Instructions
- Preheat oven to 350°. Spray a 6-well mini Bundt pan with baking spray with flour.
- In a medium bowl, whisk together Âľ cup sugar and tangerine zest until sugar is fragrant. Whisk in flour, salt, baking powder, and baking soda.
- 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.
- 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.
- In a small saucepan, whisk together remaining ÂĽ 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.
