The following recipe and photography were provided by Food Scientist Kathleen Ann of Bread Over Heels.
Citrus season is one of my favorite times to shop at Heinen’s! The bounty and variety of all different types of citrus are certain to bring cheer and a healthy dose of Vitamin C to your daily routine. To make the most of the season, I’ve developed a Tangerine Coffee Cake that is perfect for a winter breakfast pick-me-up.
This coffee cake incorporates fresh citrus in a variety of ways including whole slices on top of the cake, citrus peel in the cake batter and citrus juice in the glaze.
The fresh, punchy tangerine flavor complements the moist cake batter and signature coffee cake cinnamon crumble. Tangerines caught my attention at my local Heinen’s, but any of their unique citrus varieties, such as blood oranges, minneolas or cocktail grapefruits could be easily substituted.
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For the cake
- ½ cup (1 stick) butter, melted and slightly cooled
- 2/3 cup sugar
- 2 large eggs, room temperature
- 1 tsp. tangerine zest
- 2 tsp. vanilla extract
- ¾ cup plain 2% Greek yogurt
- 1 ½ cups all-purpose flour
- 1 ½ tsp. baking powder
- Dash of salt
- 16 thin slices of tangerines (about four Neapolitan tangerines)
For the Streusel
- ½ cup all-purpose flour
- ¼ cup light brown sugar
- Dash of salt
- 1/4 tsp. cinnamon
- ¼ cup butter, softened
For the Glaze
- ¾ cup powdered sugar
- 2 Tbsp. tangerine juice
- Preheat the oven to 350˚F. Grease the bottoms and the sides of a 9- or 10-inch springform pan with butter. Set aside.
- In a large skillet, bring 2 cups of water to a simmer. Line a sheet pan with paper towels and set aside.
- Drop the tangerine slices into the water and simmer for two minutes to soften the rind. Carefully remove the slices with a slotted spoon and allow to drain on the paper towel-lined sheet pan. Remove and discard any seeds.
- Prepare the cake batter. In a large bowl, combine the butter and sugar with a rubber spatula. Add the eggs, one at a time, mixing well after each addition.
- Add the tangerine zest, vanilla extract and Greek yogurt. Mix well to combine.
- Add the flour, baking powder and salt. Mix briefly until no dry streaks are visible. The batter will be thick.
- Prepare the streusel. In a small bowl, combine the flour, brown sugar, salt and cinnamon.
- Add the butter and use your hands or a pastry cutter to mix it into dry ingredients until large clumps form.
- Spread the batter into the prepared springform pan. Place the tangerine slices in a circular pattern on top of batter. Sprinkle the streusel on top of the tangerine slices.
- Bake for 45-55 minutes, or until the cake is light golden brown. Let cool completely on a wire rack.
- Prepare the glaze by mixing together the powdered sugar and tangerine juice in a small bowl. Drizzle the glaze on top of coffee cake and serve.