• Preheat the oven to 350°F.

Make the Cake Batter

• Place the flour, baking powder and kosher salt in a medium-sized bowl and whisk to combine. Crack the eggs into a small bowl.
• Place the Clementine mandarins in the food processor and with the metal blade, process the oranges until they are broken down in a pulp and the peel is in small pieces. If there are any large pieces of peel, scrape down the sides of the food processor and continue to process the oranges until they are completely broken down.
• Scrape the pulp into a 2-cup measuring cup or a small bowl. You should have a little less than 1-1/2 cups of orange pulp. Add the sour cream and vanilla extract to the orange pulp and whisk to combine.
• Place the butter in the bowl of a stand mixer. With the paddle attachment beat the butter for 1 minute until it's creamy. Scrape the bottom of the bowl. With the mixer on medium speed, add the sugar 1/2 cup at a time, mixing for 30 seconds after each addition. After all the sugar is added, continue mixing for another 2 minutes until the creamed butter and sugar is light, fluffy, and creamy.
• Add the eggs one at a time beating on medium speed after each addition until the egg is fully incorporated. Scrape the sides and bottom of the bowl after adding and beating in the second egg. After all the eggs are added scrape the sides and bottom of the bowl.
• Add 1/3 of the flour and mix on low-speed until incorporated. There may be some flour on the sides of the bowl - that’s okay. Add half of the orange-sour cream mixture and mix on low speed until incorporated. Add 1/2 of the remaining flour, mix on low-speed, add the remaining orange-sour cream mixture and end with the addition of the remaining flour. After mixing in the remaining flour, scrape the sides and bottom of the bowl and mix for 20 seconds to fully incorporate all the ingredients.

Bake the Cake

• Spray the bundt pan with the baking spray making sure to cover the entire surface. Add the batter to the pan in large spoonfuls. When about half the batter is added tap the pan against a cloth covered countertop. Add the remaining batter and tap the pan again to settle the batter into the crevices, especially if you’re using a bundt pan with an intricate pattern.
• Bake the cake for 55-60 minutes until the cake temperature is 208°F in the center and the top of the cake is slightly firm and bounces back when you press it with your fingertip.
• Remove the cake from the oven and place it on a wire cooling rack. Let it cool for 15 minutes. Cover the cooling rack with a piece of parchment paper and then invert the cake onto the covered cooling rack.
• Let the cake cool completely, 1-1/2 to 2 hours, before adding the glaze.

Make the Orange Glaze

• Sift the powdered sugar. Add the sour cream and 1 tablespoon of the of the orange juice. Stir until the ingredients are well combined. The glaze will be super thick. Add the remaining orange juice 1/2 teaspoon at a time until the desired consistency is achieved.
• Spoon or pour the glaze over the cake depending on the pan design.

Storing the Cake

• The cake can be stored at room temperature in a cake container for up to 5 days.