New Zealand Mandarin Orange Coffee Cake Recipe: When I first stumbled upon the New Zealand Mandarin Orange Coffee Cake, I was captivated by the idea of blending the bright, citrusy flavor of mandarin oranges with a classic coffee cake. This delightful dessert isn’t just perfect for brunch; it also makes for a wonderful treat to enjoy with your afternoon coffee.
The combination of sweet oranges and a moist, buttery cake creates an irresistible flavor that you’ll want to share with friends and family.
Making this cake is a breeze, and it offers a unique twist that will impress anyone who tries it.
The use of mandarin oranges not only enhances the taste but also adds a beautiful pop of color, making it an eye-catching centerpiece for any table.
Whether you’re hosting a brunch or looking for a delicious dessert, this recipe is sure to become a favorite.
I love how this cake balances sweetness with a hint of tartness, creating a flavor profile that keeps you coming back for more. Join me as I share the steps to create this delightful New Zealand Mandarin Orange Coffee Cake that is sure to brighten your day!
Recipe Overview
I find the New Zealand Mandarin Orange Coffee Cake to be a delightful treat that holds a unique charm. Its history is as intriguing as its flavorful combination of ingredients, making it a fantastic option for any brunch table.
History of the Cake
The origins of the Mandarin Orange Coffee Cake can be traced back to various influences in New Zealand’s culinary scene. Utilizing locally grown mandarins, this cake reflects a blend of traditional baking practices and the vibrant flavors native to the region.
Over the years, the recipe has evolved, incorporating elements like pudding mixes and citrus juices, creating a moist texture that is both comforting and delicious. As a result, this cake has become a beloved staple in New Zealand households, often prepared for special occasions and gatherings.
Why It’s Perfect for Brunch
I often choose this cake for brunch because it strikes the ideal balance between sweet and tangy. The blend of mandarin oranges in the batter adds a refreshing citrus note, making it a delightful complement to coffee or tea.
Additionally, it’s simple to prepare, requiring minimal ingredients and time. Guests always appreciate how it can be made ahead of time, allowing me to spend more time enjoying the company.
With its vibrant flavor and eye-catching presentation, this orange coffee cake is sure to impress anyone at the brunch table.
Ingredients List
In making my New Zealand Mandarin Orange Coffee Cake, I focus on selecting quality ingredients to create a delightful flavor profile. Here’s a detailed breakdown of the essential components I use.
Mandarin Oranges and Zest
For this recipe, I prefer to use fresh mandarin oranges to bring out bright flavors.
I typically incorporate about 1/2 cup of mandarin orange segments, ensuring they are drained well to avoid excess moisture.
Additionally, I add 1 tablespoon of mandarin orange zest which provides a concentrated aroma and enhances the citrus taste. Zest is rich in vitamin C, making it not only flavorful but also nutritious.
The balance of fruit and zest adds a lovely brightness to the cake.
Dry Ingredients
The dry ingredients are foundational to creating the perfect texture.
I start with 2 cups of all-purpose flour, which gives structure to the cake.
Next, I add 1 teaspoon of baking powder and 1/2 teaspoon of baking soda to ensure the cake rises well. I also incorporate 1/4 teaspoon of salt to balance the sweetness.
I often use 1 cup of granulated sugar for sweetness. It can be adjusted based on personal taste, but I find this amount pairs well with the tartness of the oranges.
Each of these dry elements is crucial for achieving the right consistency.
Wet Ingredients
The wet ingredients bring moisture and richness to the cake.
I begin with 1/2 cup of unsalted butter, softened to room temperature, which contributes to a tender crumb.
Next, I include 2 large eggs for structure and richness. I also add 1 cup of sour cream for moisture and a slight tanginess that complements the sweetness of the mandarin oranges.
To amplify the citrus flavor, I mix in 2 tablespoons of freshly squeezed mandarin orange juice.
The combination of these wet ingredients creates a luscious batter that bakes into a moist and flavorful cake.
Preparation Steps
In preparing the New Zealand Mandarin Orange Coffee Cake, I find it helpful to break down the process into clear steps. Each phase—from prepping the pan to baking the cake—is essential to achieve the best results.
Prepping the Pan and Preheating
First, I preheat my oven to 350 degrees Fahrenheit. This ensures that the cake bakes evenly once it’s ready to go in.
Next, I grab my 9-inch roundcake pan and generously grease it with butter or a non-stick spray. I dust it lightly with flour to prevent sticking. Using a sifter helps in spreading the flour evenly.
This step is crucial! I recommend using measuring cups to ensure accuracy, as the right amount makes all the difference in texture.
Mixing the Cake Batter
For the cake batter, I take a large mixing bowl and gather my ingredients: cake mix, instant vanilla pudding mix, eggs, oil, and one cup of juice from the mandarin oranges.
I start by combining the cake mix and pudding in my bowl, using a whisk or a stand mixer to blend those dry ingredients.
Once combined, I add the eggs and oil, beating the mixture at medium speed for about two minutes. This step helps to ensure a smooth and fluffy batter.
Finally, I add the mandarin oranges in the last 30 seconds of mixing, just until incorporated.
Baking the Cake
With the batter ready, I pour it into the prepared cake pan. It’s important to tap the pan gently on the counter to remove any air bubbles.
I place the pan in the preheated oven and set my timer for 40 minutes.
I keep an eye on the cake as it bakes; it’s done when a toothpick inserted in the center comes out clean.
After baking, I cool the cake in the pan for 10 minutes before inverting it onto a wire rack. This cooling process is vital to achieve the right texture.
Once cooled, I can dust it with powdered sugar or serve it plain for a delightful treat!
Serving and Storage
I love sharing my New Zealand Mandarin Orange Coffee Cake with friends and family. It’s delightful to enjoy this moist cake fresh out of the oven, but knowing how to store and serve it can make all the difference in keeping it delicious for later.
How to Serve
When serving the Mandarin Orange Coffee Cake, I like to dust the top with icing sugar for a touch of sweetness and visual appeal. Cutting it into squares makes it easy for guests to enjoy.
Pairing it with a dollop of whipped cream enhances its flavor and adds a creamy texture that complements the moistness of the cake.
For a unique twist, I sometimes serve it with a drizzle of brown sugar syrup or even a simple glaze made from orange juice and powdered sugar. This adds a vibrant layer of flavor that highlights the mandarin oranges.
Storing the Cake
To keep my Mandarin Orange Coffee Cake fresh, I make sure it cools completely. Then, I wrap it tightly in plastic wrap or store it in an airtight container.
This prevents it from drying out and helps maintain its wonderful texture.
I recommend storing it at room temperature if I plan to eat it within a few days. If I want to keep it longer, refrigerating it is best.
Just remember that refrigeration may alter the texture slightly. For optimal taste, allow it to come to room temperature again before serving.
Ingredients For the New Zealand Mandarin Orange Coffee Cake Recipe
Cake Ingredients
Tangerines
Cake flour
Baking Soda
Salt
Butter
Granulated Sugar
Eggs
Sour Cream
Mandarin Orange Icing
Powdered Sugar
Milk
Cooking Instructions For the New Zealand Mandarin Orange Coffee Cake Recipe
Baking the Cake
Preheat oven to 325°F and grease and sugar the bundt pan.
Zest the mandarins over wax paper or a plate. Peel and remove most of the pith, then cut sections into small slices, yielding about 1 ¼ cups of slices and juice.
In a small bowl, mix the sugar and zest until the sugar turns orange.
Beat softened butter for 2 minutes. Add half the sugar/zest mixture and beat for 2 minutes, then add the remaining mixture and beat for 4 minutes, scraping the bowl occasionally.
Add eggs one at a time, beating until just combined.
On the lowest mixer setting, beat in cake flour, baking soda, and salt, then scrape the bowl.
Add sour cream, scrape the bowl again, then fold in mandarin slices and juice.
Pour batter into the prepared pan and tap to remove air bubbles.
Bake for 1 ¼ to 1 ½ hours, until a cake tester comes out clean. Cool for 15 minutes, then turn the cake onto a cooling rack.
Icing the Cake
Mix the powdered sugar and milk together until smooth. Spoon the icing over the cooled cake
FAQ For the Traditional New Zealand Mandarin Orange Coffee Cake Recipe
Question: What are the key ingredients in the Traditional New Zealand Mandarin Orange Coffee Cake recipe?
A: The Traditional New Zealand Mandarin Orange Coffee Cake recipe includes mandarins, flour, sugar, butter, eggs, and coffee. These ingredients combine to create a moist and flavorful cake.
Question: How do I prepare the Traditional New Zealand Mandarin Orange Coffee Cake recipe?
A: To prepare the Traditional New Zealand Mandarin Orange Coffee Cake recipe, you mix the dry ingredients, beat the wet ingredients, then combine both to form the batter. Afterward, you bake it until golden and set.
Question: Can I use a different fruit in the Traditional New Zealand Mandarin Orange Coffee Cake recipe?
A: While the Traditional New Zealand Mandarin Orange Coffee Cake recipe specifically uses mandarins, you could substitute them with other citrus fruits like oranges or grapefruits for a similar taste.
Question: How long does the Traditional New Zealand Mandarin Orange Coffee Cake take to bake?
A: The Traditional New Zealand Mandarin Orange Coffee Cake recipe typically takes 45 to 55 minutes to bake, depending on your oven.
Question: Can I freeze the Traditional New Zealand Mandarin Orange Coffee Cake for later?
A: Yes, you can freeze the Traditional New Zealand Mandarin Orange Coffee Cake. Wrap it tightly in plastic wrap or foil and store it in the freezer for up to 2 months.
New Zealand Mandarin Orange Coffee Cake Recipe
Ingredients
Cake Ingredients
- 4 Tangerines Satsumas washed and dried.
- 3 cups Cake flour
- ½ tsp Baking Soda
- ½ tsp Salt
- 1 cup Butter softened, 2 sticks
- 1 ½ cups Granulated Sugar
- 6 Eggs
- 1 cup Sour Cream
Mandarin Orange Icing
- 1 ½ cups Powdered Sugar
- 2 tbsp Milk
Instructions
Baking the Cake
- Preheat oven to 325°F and grease and sugar the bundt pan.
- Zest the mandarins over wax paper or a plate. Peel and remove most of the pith, then cut sections into small slices, yielding about 1 ¼ cups of slices and juice.
- In a small bowl, mix the sugar and zest until the sugar turns orange.
- Beat softened butter for 2 minutes. Add half the sugar/zest mixture and beat for 2 minutes, then add the remaining mixture and beat for 4 minutes, scraping the bowl occasionally.
- Add eggs one at a time, beating until just combined.
- On the lowest mixer setting, beat in cake flour, baking soda, and salt, then scrape the bowl.
- Add sour cream, scrape the bowl again, then fold in mandarin slices and juice.
- Pour batter into the prepared pan and tap to remove air bubbles.
- Bake for 1 ¼ to 1 ½ hours, until a cake tester comes out clean. Cool for 15 minutes, then turn the cake onto a cooling rack.
Icing the Cake
- Mix the powdered sugar and milk together until smooth. Spoon the icing over the cooled cake
Nutrition
1 comment
Delightful version of a Orange Cake.