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Cook Time:25 minsAdditional Time:50 minsTotal Time:1 hr 15 minsServings:10Yield:10 servingsJump to Nutrition Facts
Cook Time:25 minsAdditional Time:50 minsTotal Time:1 hr 15 minsServings:10Yield:10 servings
Cook Time:25 mins
Cook Time:
25 mins
Additional Time:50 mins
Additional Time:
50 mins
Total Time:1 hr 15 mins
Total Time:
1 hr 15 mins
Servings:10
Servings:
10
Yield:10 servings
Yield:
10 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients⅓cuppacked dark brown sugar4tablespoonsunsalted butter, at room temperature, divided6Pixie tangerines or clementines, unpeeled1 ½cupswhite whole-wheat flour1 ½teaspoonsbaking powder½teaspoonbaking soda½teaspoonsalt2tablespoonscanola oil⅔cupgranulated sugar2large eggs2teaspoonsvanilla extract¾cupbuttermilk
Cook Mode(Keep screen awake)
Ingredients
⅓cuppacked dark brown sugar
4tablespoonsunsalted butter, at room temperature, divided
6Pixie tangerines or clementines, unpeeled
1 ½cupswhite whole-wheat flour
1 ½teaspoonsbaking powder
½teaspoonbaking soda
½teaspoonsalt
2tablespoonscanola oil
⅔cupgranulated sugar
2large eggs
2teaspoonsvanilla extract
¾cupbuttermilk
DirectionsPreheat oven to 350 degrees F. Coat an 8- to 9-inch round cake pan with cooking spray; line the bottom with parchment paper and spray the paper.Heat brown sugar and 2 tablespoons butter in a small pan over medium heat until the butter melts. Spread in the prepared pan, leaving a 1/4-inch border around the edge. Grate 1/2 teaspoon zest from 1 tangerine (or clementine); set aside. Cut a thin slice off the stem end of each fruit, then slice into 1/4-inch rounds. Place a slice in the center of the pan; arrange the remaining slices in slightly overlapping circles out to the edge.Whisk flour, baking powder, baking soda and salt in a medium bowl.Beat the remaining 2 tablespoons butter, oil and granulated sugar in a large bowl with an electric mixer until light and fluffy, about 2 minutes. Beat in eggs, one at a time. Mix in vanilla and the zest. With the mixer on low, blend in the flour mixture alternately with buttermilk, making 3 additions of the flour mixture and 2 of the buttermilk and mixing until just combined. Pour the batter into the pan, smoothing the top.Bake until a toothpick inserted in the center comes out clean, 40 to 50 minutes. Cool for 10 minutes on a wire rack. Run a knife around the edge of the pan and invert the cake onto a cake plate.TipsMake Ahead Tip: Loosely wrap and store at room temperature for up to 1 day.Originally appeared: EatingWell Magazine, March/April 2016
Directions
Preheat oven to 350 degrees F. Coat an 8- to 9-inch round cake pan with cooking spray; line the bottom with parchment paper and spray the paper.Heat brown sugar and 2 tablespoons butter in a small pan over medium heat until the butter melts. Spread in the prepared pan, leaving a 1/4-inch border around the edge. Grate 1/2 teaspoon zest from 1 tangerine (or clementine); set aside. Cut a thin slice off the stem end of each fruit, then slice into 1/4-inch rounds. Place a slice in the center of the pan; arrange the remaining slices in slightly overlapping circles out to the edge.Whisk flour, baking powder, baking soda and salt in a medium bowl.Beat the remaining 2 tablespoons butter, oil and granulated sugar in a large bowl with an electric mixer until light and fluffy, about 2 minutes. Beat in eggs, one at a time. Mix in vanilla and the zest. With the mixer on low, blend in the flour mixture alternately with buttermilk, making 3 additions of the flour mixture and 2 of the buttermilk and mixing until just combined. Pour the batter into the pan, smoothing the top.Bake until a toothpick inserted in the center comes out clean, 40 to 50 minutes. Cool for 10 minutes on a wire rack. Run a knife around the edge of the pan and invert the cake onto a cake plate.TipsMake Ahead Tip: Loosely wrap and store at room temperature for up to 1 day.
Preheat oven to 350 degrees F. Coat an 8- to 9-inch round cake pan with cooking spray; line the bottom with parchment paper and spray the paper.
Heat brown sugar and 2 tablespoons butter in a small pan over medium heat until the butter melts. Spread in the prepared pan, leaving a 1/4-inch border around the edge. Grate 1/2 teaspoon zest from 1 tangerine (or clementine); set aside. Cut a thin slice off the stem end of each fruit, then slice into 1/4-inch rounds. Place a slice in the center of the pan; arrange the remaining slices in slightly overlapping circles out to the edge.
Whisk flour, baking powder, baking soda and salt in a medium bowl.
Beat the remaining 2 tablespoons butter, oil and granulated sugar in a large bowl with an electric mixer until light and fluffy, about 2 minutes. Beat in eggs, one at a time. Mix in vanilla and the zest. With the mixer on low, blend in the flour mixture alternately with buttermilk, making 3 additions of the flour mixture and 2 of the buttermilk and mixing until just combined. Pour the batter into the pan, smoothing the top.
Bake until a toothpick inserted in the center comes out clean, 40 to 50 minutes. Cool for 10 minutes on a wire rack. Run a knife around the edge of the pan and invert the cake onto a cake plate.
Tips
Make Ahead Tip: Loosely wrap and store at room temperature for up to 1 day.
Originally appeared: EatingWell Magazine, March/April 2016
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Nutrition Facts(per serving)251Calories9gFat41gCarbs5gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
