Mandarin Orange Coffee Cake
Bright, citrusy, and irresistibly tender, this Mandarin Orange Coffee Cake is a delightful twist on a classic dessert. Infused with the sweet tang of mandarin orange segments and their freshly reserved juice, this moist coffee cake is perfectly balanced by the richness of sour cream and the fluffiness of a buttery sponge. A luscious vanilla glaze crowns the cake, adding just the right touch of sweetness to every bite. Ideal for brunch, afternoon tea, or dessert, this easy-to-make recipe brings sunshine to your table in under an hour. Whether paired with coffee, tea, or enjoyed on its own, this citrus coffee cake is guaranteed to impress your guests and brighten your day. Search no further for a crowd-pleasing mandarin orange dessert recipe that’s both nostalgic and refreshingly unique!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 0.5 cups unsalted butter, softened
- 1 cups granulated sugar
- 2 large eggs
- 1 teaspoons vanilla extract
- 1 cup mandarin orange segments (from canned, drained)
- 0.25 cups mandarin orange juice (reserved from canned)
- 0.5 cups sour cream
- 1 cups powdered sugar (for glaze)
- 2 tablespoons milk (for glaze)
- 0.5 teaspoons vanilla extract (for glaze)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch round or square baking pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, use a mixer to cream the softened butter and sugar together until light and fluffy, about 2-3 minutes.
Add eggs one at a time, beating well after each addition. Then mix in the vanilla extract.
Fold in the mandarin orange segments and reserved mandarin orange juice until just combined.
On low speed, add the dry ingredients to the wet ingredients in three additions, alternating with the sour cream. Begin and end with the dry ingredients, mixing until just combined after each addition.
Pour the batter into the prepared pan, spreading it evenly with a spatula.
Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
For the glaze, whisk together powdered sugar, milk, and vanilla extract until smooth. Adjust consistency by adding more milk if necessary.
Once the cake is completely cooled, drizzle the glaze over the top. Allow the glaze to set for a few minutes before slicing and serving.
Enjoy your Mandarin Orange Coffee Cake with a hot cup of coffee or tea!
Nutrition Facts
Calories |
449 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.3 g | 21% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 86 mg | 29% | |
| Sodium | 307 mg | 13% | |
| Total Carbohydrate | 70.2 g | 26% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 45.5 g | ||
| Protein | 5.6 g | 11% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 43 mg | 3% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 84 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
