Citrus Breakfast Cake
Prep: 20 minutes Bake: 45 minutes Cool: 15 minutes Stand: 15 minutes Ingredients Nonstick cooking spray 3 cups all-purpose flour 1-1/2 cups granulated sugar 3/4 cup packed brown sugar 3 Tbsp. finely shredded orange peel 4 tsp. finely shredded lemon peel 4 tsp. snipped fresh rosemary 1-1/2 tsp. baking soda 1/2 tsp. salt 2 eggs, lightly beaten 1 cup buttermilk 3/4 cup butter, melted 1 cup powdered sugar 3 to 4 tsp. orange juice 2 Tbsp. toasted pine nuts or slivered almonds, chopped Directions 1. Preheat oven to 350 degrees 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. thanks to Maria "The happiest people don't have the best of everything. They just make the best of everything." ~Sylvia --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
