Prepare to embark on a culinary journey that will tantalize your taste buds and transform your ordinary baking routine into an extraordinary experience! This Vanilla Bean Cake with Tangerine Glaze is not just a dessert—it's a masterpiece that combines the rich, luxurious essence of vanilla bean with a bright, zesty tangerine twist. Whether you're a seasoned baker or a curious kitchen novice, this recipe promises to elevate your dessert game and impress even the most discerning palates.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: American
Serves: 12 servings
Ingredients
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla bean paste
- 1 cup buttermilk
- 1 cup powdered sugar
- 1/4 cup fresh tangerine juice
Instructions
- Preheat the oven to 350°F (175°C). Thoroughly grease and flour a 9x13 inch baking pan, ensuring complete coverage to prevent sticking.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Sift the dry ingredients to remove any lumps and ensure a smooth cake texture.
- In a large stand mixer fitted with a paddle attachment, cream the softened butter and granulated sugar together until light and fluffy, approximately 3-4 minutes on medium-high speed.
- Add eggs one at a time to the butter mixture, beating well after each addition. Scrape down the sides of the bowl to ensure even incorporation.
- Mix in the vanilla bean paste, ensuring it is evenly distributed throughout the batter.
- Gradually add the dry ingredient mixture to the wet ingredients, alternating with buttermilk. Begin and end with the flour mixture, mixing on low speed just until combined. Avoid overmixing.
- Pour the batter into the prepared baking pan, spreading it evenly with a spatula. Gently tap the pan on the counter to release any air bubbles.
- Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
- Remove the cake from the oven and let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- For the tangerine glaze, whisk together powdered sugar and fresh tangerine juice until smooth and no lumps remain. The consistency should be pourable but not too thin.
- Once the cake is completely cooled, drizzle the tangerine glaze evenly over the top, allowing it to naturally cascade down the sides.
- Let the glaze set for 10-15 minutes before slicing and serving. Optionally, garnish with fresh tangerine zest or small tangerine segments.
Tips
- Room Temperature Matters: Ensure all ingredients like butter, eggs, and buttermilk are at room temperature for smoother mixing and better cake texture.
- Don't Overmix: When combining wet and dry ingredients, mix just until incorporated. Overmixing can lead to a tough, dense cake.
- Use High-Quality Vanilla Bean Paste: The quality of your vanilla bean paste significantly impacts the cake's flavor. Invest in a good brand for the best results.
- Check Oven Accuracy: Use an oven thermometer to confirm your oven's actual temperature, as variations can affect baking time and results.
- Cooling is Crucial: Allow the cake to cool completely before glazing to prevent the tangerine glaze from melting or becoming too runny.
- Zest Tip: For an extra burst of tangerine flavor, add some fresh zest to both the cake batter and the glaze.
Nutrition Facts
Calories: 480kcal
Carbohydrates: 65g
Protein: 6g
Fat: 24g
Saturated Fat: 14g
Cholesterol: 125mg