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.
Rate This!
Citrus Breakfast Cake
Directions
- 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.
- 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.
- 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 ,
- 14 g fat
- (7 g sat. fat ,
- 1 g polyunsaturated fat ,
- 6 g monounsaturated fat ),
- 68 mg chol. ,
- 380 mg sodium ,
- 70 g carb. ,
- 1 g fiber ,
- 47 g sugar ,
- 5 g pro.