• Position the rack in the center of oven and heat to 350°F. Grease a 9” x 13” baking dish with butter

Cake

• In a large mixing bowl sift together all dry ingredients. In a separate bowl combine wet ingredients.
• Mix the wet into the dry about a third at a time making sure to completely combine. Pour batter into prepared baking dish.

Cinnamon swirl

• In a medium-sized bowl combine all ingredients including the nuts, mix well. Even drop dollops of the brown sugar mixture over the cake batter, and swirl with a knife to marble.

Bake

• Bake for 35 – 40 minutes or until the edges are lightly browned and a toothpick inserted in the center comes out clean.
• Remove from oven and place on a wire rack to cool.

Icing

• Combine powdered sugar, vanilla and cream. Mix until smooth and creamy adding more cream if needed a little at a time. Icing should be smooth and easy to stir but not thin. While the cake is still warm but not hot, sprinkle with about half of the toasted pecans. Drizzle the icing evenly over the entire cake, the icing will melt nicely and flow to cover the cake. Top with the remaining nuts before the icing sets.
• Serve at room temperature or slightly warmed.

Cake

• Position rack in the center of oven and heat to 350°F. Grease and flour an 8”spring form or square pan.
• Cream together butter and 1/2 cup of the sugar. Add salt, almond extract, and egg yolks to the sugar mixture and beat until creamy.
• Sift together flours and baking powder. Add alternately with milk to egg yolk mixture.
• In a separate bowl, beat egg whites until soft peaks form. Add 1/4 cup of sugar a little at a time and beat until stiff peaks form. Fold egg whites into the batter.
• Toss blueberries with lemon zest and 1 tablespoon flour to coat the berries. Fold into the batter. Pour into prepared pan. Sprinkle the top with sanding sugar.
• Bake for 60 - 65 minutes or until a toothpick inserted into the center comes out clean. Place on wire rack to cool, remove the spring form after 5 minutes and continue to cool. Glaze while cake is still slightly warm.

Almond Glaze

• In a small bowl mix together powdered sugar with almond flavoring and enough milk to make a thin icing. Place cake on wire rack over parchment or wax paper and pour icing over the top. Use an offset knife or spatula to encourage icing to cover the entire top allowing it to run over the sides a little. Transfer to a serving platter.

Blueberry Topper

• Toss fresh blueberries with corn syrup and lemon zest. Spoon onto center of cooled cake. Syrup will set up and hold berries together.