Orange Blueberry Pecan Cake

Summer is a strange time of year. When my brain goes out of school mode and my thoughts float around without any structure, sometimes I start to feel kind of aimless. So then I make lists to organize things again. 

Things I Don’t Like About Summer:
-boredom
-mosquitoes
-being away from college friends
-trying to find a job

Things I Like About Summer:

-boredom, because it leads to creativity

-being outside in the sun almost every day

-reading books for fun

-beaches

-bike rides

-having a stocked kitchen at home

-driving with the windows down

-night swims

-fresh berries

Looks like the pros outweigh the cons… I guess summer isn’t really so bad overall!

You know what also isn’t so bad? This cake. Oh wait, that’s an understatement. This cake is incredible. I swear, you will not be disappointed by the flavors and the delicious pie-like topping. Plus, you know how I feel about making anything upside-down.

Orange Blueberry Pecan Cake

Topping:
1 1/2 cup fresh or frozen blueberries
1 tbsp melted earth balance
1 tbsp flour
2 tbsp brown sugar
1/2 cup crushed pecans
1/2 tsp cinnamon

Cake:
1/2 cup non-dairy milk
1 tsp apple cider vinegar
1/4 cup applesauce
1/4 cup melted earth balance
1/4 cup orange juice
zest of 1 orange
1/4 tsp vanilla
1/3 cup maple syrup
1 1/4 cup all-purpose flour
2 tsp baking powder
1/2 cinnamon

1. Preheat your oven to 375º. To prepare the "topping," toss blueberries in a small bowl with the flour, sugar, pecans and cinnamon. Pour the melted earth balance evenly over the bottom of a 9" round pan and sprinkle the blueberry mixture on top. Set aside.
2. To make the cake, mix together the milk and vinegar in a large bowl and let sit for 3-5 minutes to curdle. Whisk in the applesauce, earth balance, orange juice, zest, vanilla and maple syrup. Add the flour, baking powder and cinnamon and stir until just combined- it's okay if there are a few lumps.
3. Spread the batter over the blueberry-pecan mixture and bake for about 35-40 minutes or until the top is golden brown.
4. Let cool for at least 15 minutes before carefully flipping onto a large plate. Serve with a dusting of powdered sugar.

I highly recommend enjoying this cake with a tall glass of iced tea, sitting on a porch or outside on a sunny afternoon, listening to this song. You will be refreshed.

How do you feel about summer?