Citrus Breakfast Cake

For a special breakfast treat, drizzle a mixture of powdered sugar and orange juice over this warm cake and top with nuts.

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4 users rated this recipe an average rating of 4.0
  • Makes: 12 servings
  • Prep: 20 mins
  • Cool: 15 mins
  • Bake: 45 mins 350°F
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Citrus Breakfast Cake
Ingredients
 
Nonstick cooking spray
1 1/2
3/4
cup packed brown sugar
4
teaspoons snipped fresh rosemary
1 1/2
teaspoons baking soda
1/2
teaspoon salt
2
eggs, lightly beaten
1
cup buttermilk
3/4
3
teaspoons orange juice
2
tablespoons toasted pine nuts or slivered almonds, chopped
Directions
  1. Preheat oven to 350 degree F. Lightly coat a 10-inch fluted tube pan with cooking spray; set aside. In a large bowl combine flour, granulated sugar, brown sugar, orange peel, lemon peel, snipped rosemary, baking soda, and salt.
  2. In a medium bowl combine eggs, buttermilk, and butter. Add to flour mixture and stir just until combined. Spoon batter into prepared pan. Bake for 45 to 50 minutes or until a wooden toothpick inserted near the center comes out clean.
  3. Cool in pan on wire rack for 15 minutes. Invert onto a serving platter. In a small bowl combine powdered sugar and enough orange juice to make a drizzling consistency. Drizzle over warm cake. Sprinkle with nuts. Serve warm. If desired, top with rosemary sprigs. Makes 12 servings.
Nutrition Facts (Citrus Breakfast Cake)
    Per serving:
  • 421 kcal cal.,
  • 14 g fat
  • (7 g sat. fat,
  • 1 g polyunsaturated fat,
  • 6 g monounsatured fat),
  • 68 mg chol.,
  • 380 mg sodium,
  • 70 g carb.,
  • 1 g fiber,
  • 47 g sugar,
  • 5 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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