Lemon Orange Coffee Cake |
Nutrition Facts Canadian
Nutrition Facts US
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Ingredients
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DirectionsCake
Preheat oven to 325°F (162°C) and generously spray a Bundt pan. In a medium bowl combine Kinnikinnick All Purpose Flour Blend, cinnamon, baking powder, baking soda and salt. Set aside. In a separate bowl, use an electric mixer to cream sugar, butter and oil until fluffy. Add eggs, orange zest, lemon zest and juice, mix until combined. Add buttermilk and mix until combined. Slowly add dry ingredients to orange mixture, mixing after each addition until fully incorporated. Fold in orange segments.Pour into prepared pan and spread batter evenly. Bake at 325°F for 1 hour (check that the cake is done-cake will spring back when touched lightly on top). Remove from oven, and let cake cool slightly prior to inverting pan. Carefully remove pan and let cool before serving. If desired, drizzle with icing. Yields: 1 cake Icing
In a medium bowl, slowly add lemon juice to icing sugar, mixing after each addition to achieve desired consistency. Drizzle over cooled cake and top with fresh lemon and orange zest. |
