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Orange Pecan Cake

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Ingredients (serves 8)

  • 1 naval orange, washed and unpeeled
  • 1 teaspoon baking soda
  • ½ cup water
  • 1 stick butter, room temperature
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 cups flour
  • 1 cup chopped toasted pecans
  • Coarse baker’s sugar, optional, for top

Directions

  1. Preheat oven to 325°F.
  2. Grease an 8-inch round cake pan, line the bottom with parchment paper and grease paper.
  3. Cut the orange into quarters, remove any seeds and blend in a food processor until smooth, scraping down sides at least once.
  4. Dissolve baking soda in ½ cup water and add to the food processor with butter, sugar, eggs, vanilla and flour. Process to combine. Add pecans and stir with a spoon or pulse a few times to incorporate.
  5. Pour batter into prepared cake tin and sprinkle with coarse baker’s sugar.
  6. Bake 50-60 minutes, until a skewer inserted into the center comes out clean.
  7. Cool on a rack for 15-20 minutes, run a knife around edge of cake and invert on to cooling rack to cool completely.
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