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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 10 |
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This tender cake is packed with sweet berries and crunchy nuts. From Cooking Light. Ingredients:
cooking spray |
2 teaspoons all-purpose flour |
5 tablespoons butter |
3/4 cup granulated sugar |
2 large eggs |
2/3 cup low-fat buttermilk |
2 teaspoons grated orange rind |
1 teaspoon baking powder |
1/2 teaspoon salt |
1 1/2 teaspoons vanilla extract |
1/2 teaspoon almond extract |
1/4 teaspoon baking soda |
1 1/2 cups all-purpose flour |
2 cups fresh blueberries, you may use frozen also |
1/3 cup finely chopped pecans |
2 tablespoons sifted powdered sugar |
Directions:
1. Preheat oven to 350°.
2. Coat a 9-inch round springform pan with cooking spray, and dust the pan with 2 teaspoons flour.
3. Place butter in a large microwave-safe bowl. Cover and microwave at high 1 minute or until butter melts. Add granulated sugar, stirring with a whisk. Add eggs; stir well. Stir in buttermilk and next 6 ingredients (buttermilk through baking soda); stir well. Lightly spoon 1 1/2 cups flour into dry measuring cups; level with a knife. Add flour, stirring just until blended (do not overstir). Stir in blueberries and pecans. Spoon mixture into prepared pan, spreading evenly.
4. Bake at 350° for 45 minutes or until lightly browned and a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack. Sprinkle with powdered sugar. Cut into wedges.
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