Citrus Breakfast Cake
This lovely cake has a delicate rosemary flavor that is wonderful! Very subtle..."I made this and it is sensational! It has such complex flavors, and who would have thought of mixing citrus and rosemary. Rosemary is one of my favorites. I did alter the recipe to substitute honey for the sugar. 1 cup of honey for 1 cup of sugar. Cut the buttermilk by 1/4 c. and add 1/2 t. baking soda in addition to the recipe. It is great. I put it in my file for parties. Won't I look like all that. Thanks." - ohfred
Yield: 12 Ready in 1 hours, 10 minutes
58 people trying soon
Verified by stevemur
Citrus Breakfast Cake Preparation
1. Preheat oven to 350F. Lightly coat a 10-inch fluted tube pan with cooking spray, set aside. In a large bowl combine flour, 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. Add nuts. 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 and sprinkle with some more nuts. Serve warm topped with sprigs of rosemary
Link to another BigOven recipe
Add a link to another recipe! What would you serve with this?