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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Citrus Breakfast Cake

Makes: 12 servings
Prep 20 mins Cool 15 mins Bake 350°F 45 mins
Citrus Breakfast Cake
Ingredients
  •  Nonstick cooking spray
  • 3  cups  all-purpose flour
  • 1 1/2  cups  granulated sugar
  • 3/4  cup  packed brown sugar
  • 3  tablespoons  finely shredded orange peel
  • 4  teaspoons  finely shredded lemon peel
  • 4  teaspoons  snipped fresh rosemary
  • 1 1/2  teaspoons  baking soda
  • 1/2  teaspoon  salt
  • 2  eggs, lightly beaten
  • 1  cup  buttermilk
  • 3/4  cup  butter, melted
  • 1  cup  powdered sugar
  • 3 - 4  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)
  • Servings Per Recipe 12,
  • cal. (kcal) 421,
  • Fat, total (g) 14,
  • chol. (mg) 68,
  • sat. fat (g) 7,
  • carb. (g) 70,
  • Monounsaturated fat (g) 6,
  • Polyunsaturated fat (g) 1,
  • fiber (g) 1,
  • sugar (g) 47,
  • pro. (g) 5,
  • vit. A (IU) 437,
  • vit. C (mg) 4,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 2,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 60,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 380,
  • Potassium (mg) 143,
  • calcium (mg) 50,
  • iron (mg) 2,
  • Percent Daily Values are based on a 2,000 calorie diet

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