What should you do when the local fall fruit is a succulent satsuma, and the farmers’ markets are teeming with them just in time for Thanksgiving? Why, make a satsuma cake, of course – with some homemade cream cheese icing to top it off.
If satsumas are not available in your region, try clementines instead.
I bought these satsumas when they were still green. I just placed them in a sunny window and waited a couple of days for them to turn bright orange.
Yield: 8-10 slices
2 1/2 cups all-purpose flour
1 3/4 cups sugar
1 teaspoon baking powder
2 teaspoons baking soda
1/2 teaspoon salt
3 beaten eggs
1 cup vegetable oil
8 oz. sour cream
1 cup satsuma juice
1 tablespoon satsuma zest
Preheat oven to 350 degrees. Grease two 9-inch cake pans.
Sift together all of the dry ingredients.
Combine the wet ingredients; add to dry ingredients and blend well.
Pour batter evenly into cake pans and bake for twenty-five minutes.
Cool completely; remove from pans and ice with cream cheese icing.
1 stick butter, softened
8 oz. cream cheese
6 cups powdered sugar
1 teaspoon vanilla
zest for garnish
Mix all of the ingredients with an electric mixer.
Spread onto one cake layer. Place the second layer on top of the first and ice the top and sides of the cake. Sprinkle some zest on the finished product.
Très simple! And delicious, too.
I hope your Thanksgiving table finds you healthy, happy, and surrounded by those you love.