Orange-Glazed Pecan Cake
For the cake:
1 C. (about 4 oz.) chopped pecans
1/2 C. canola or corn oil, plus additional for the pan
3/4 C. cake flour
1/3 C. all-purpose flour
1/2 C. packed light brown sugar
2 T. granulated sugar
1/2 t. baking powder
1/4 t. baking soda
1/4 t. salt
1 large egg
1/2 C. sour cream
1/2 t. grated orange zest
1 t. vanilla extract
1/4 t. almond extract
For the glaze:
2 T. unsalted butter, at room temperature
1 C. confectioners' sugar
2 T. freshly squeezed orange juice
1/2 t. grated orange zest
For the cake:
Preheat the oven to 350�F. Lightly oil a square or round 9-inch cake pan or pie
plate with sides at least 2 inches high.
In a food processor or blender, process the pecans and oil until the pecans are
finely ground. Set aside.
In a large bowl with an electric mixer on low speed, combine the cake and
all-purpose flours, brown and granulated sugars, baking powder, baking soda and
salt. Add the pecan mixture, increase the speed to medium and beat just until
crumbs form, about 1 minute. Add the egg and mix just until incorporated. Add
the sour cream, orange zest and the vanilla and almond extracts and mix just
until incorporated. Scrape the batter into the prepared pan and, using a
spatula, smooth the top.
Bake the cake in the preheated oven for about 30 minutes, until a toothpick
inserted in the center comes out clean or with moist crumbs.
For the glaze:
In a small bowl, combine the butter and the confectioners' sugar. The mixture
should be crumbly. Add the orange juice and zest and mix until smooth and thick.
Set aside.
Remove the cake from the oven and transfer the pan to a wire rack. Using a fork,
poke rows of holes over the top of the cake, making about 25 holes in all. Pour
the glaze over the cake and, using a knife or small spatula, spread it evenly
over the top. Some of the glaze will collect at the edge of the pan. Set aside
to cool thoroughly. The glaze should become firm as the cake cools.
8 servings
Picnic Basket From Kim of Kim's Whim