pat's Recipe

Citrus Breakfast Cake

Category: Cakes

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 teaspoon baking soda
1/2 teaspoon salt
2 eggs, lightly beaten
1 cup buttermilk
3/4 cup butter, melted
1 cup powdered sugar
3 to 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.