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Ingredientes
- 1/2 c. brown sugar
- 1 c. pecans
- 1 tsp cinnamon
- 1/2 c. cake flour
- 4 Tbsp. unsalted butter, cool
- 2 1/2 c. all-purpose flour, plus extra for preparing pan
- 2 1/2 tsp baking pwdr
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 c. unsalted butter at room temperature, plus extra for preparing pan
- 1 1/2 c. granulated sugar
- 3 lrg Large eggs
- 1 x egg yolk
- 1 1/2 tsp vanilla extract
- 1 c. lowfat sour cream Zest of 1 orange
- 1 1/2 c. blueberries, divided
- 1 tsp powdered sugar
Direcciones
- To make topping: In the bowl of a food processor, pulse brown sugar, pecans, cinnamon and cake flour till combined. Add in butter in small pcs and pulse till mix resembles coarse meal. Divide in half and reserve.
- To make cake: Preheat oven to 350 F. Butter and flour a 10 inch spring-form pan. In a large bowl sift together flour, baking pwdr, baking soda and salt.
- Set aside. In a large bowl using an electric mixer, cream butter and sugar till pale and fluffy. Add in Large eggs one at a time, mixing well with each addition. Add in yolk and mix well. Add in vanilla, lowfat sour cream and zest, and mix till well-incorporated. Slowly add in flour mix, mixing well.
- Divide batter in half. Spread half into prepared pan and top with 3/4 c. blueberries and half the topping mix. Spread remaining batter into pan and top with the remaining blueberries and topping mix. Bake for 60 to 70 min, till a toothpick inserted into center of cake comes out clean. Let cold in pan on a rack for 5 - 10 min before unmolding. Dust with powdered sugar and serve hot.
- Makes 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 189g | |
| Recipe makes 8 servings | |
| Calories 721 | |
| Calories from Fat 318 | 44% |
| Total Fat 36.36g | 45% |
| Saturated Fat 19.33g | 77% |
| Trans Fat 0.0g | |
| Cholesterol 154mg | 51% |
| Sodium 580mg | 24% |
| Potassium 156mg | 4% |
| Total Carbs 93.13g | 25% |
| Dietary Fiber 2.7g | 9% |
| Sugars 54.43g | 36% |
| Protein 8.25g | 13% |
