Simple blueberry-pecan cake with orange essence
5 TBS butter, melted
3/4 cup granulated sugar
2 large eggs
2/3 cup buttermilk
2 tsp grated orange rind
1 tsp baking powder
1/2 tsp salt
1 1/2 tsp vanilla extract
1/2 tsp almond extract
1/4 tsp baking soda
1 1/2 cups plain flour, sifted to lighten before measuring
2 cups blueberries, fresh or frozen (don't thaw first, however)
1/3 cup chopped pecans
2 TBS powdered sugar
Preheat oven to 350. Spray a 9"-round cake pan with cooking spray, then dust with flour. (for extra ease of release, line bottom with a round of parchment paper, too)
Melt butter in a large mixing bowl. Add sugar, stirring in with a whisk. Add eggs, and whisk in well. Stir in buttermilk, orange rind, baking powder, baking soda, salt, and extracts of vanilla and almond.
Gently stir in flour, just until blended. Then add blueberries and pecans. Spoon batter into baking pan, spreading evenly.
Bake at 350 for 45 minutes or until lightly browned. Toothpick test until center comes out clean. Cool ten minutes on wire rack, then slip a butter knife around the edges to loosen. Turn out onto cooling rack, and cool completely. Flip onto a cake plate or stand, and dust with powdered sugar.
Cut into ten wedges, and serve with fresh blueberries or a scoop of homemade vanilla ice cream if you're feeling naughty.
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