It’s like an orange creamsicle.
¾ cup butter, room temperature
1 ½ cups sugar
1 teaspoon vanilla
1 cup sour cream
2 ½ cups flour
1 teaspoon baking soda
1 teaspoon baking powder
3 seedless tangerines
1 cup of confectioners’ sugar
1 tablespoon orange juice
Preheat oven to 400 degrees F. Grease a 10-inch bundt pan.
Beat butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Mix in vanilla.
Combine flour, baking soda, and baking powder. Pour flour mixture into batter alternately with the sour cream, mixing until just incorporated. Fold in segments of tangerines.
Pour into pan. Bake in preheated oven for 8 minutes. Lower heat to 350 degrees F and bake for an additional 40 minutes, or until a tester comes out clean.
Let cool and then make icing by mixing together sugar and juice until smooth and pour over cake.