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Coffeecake: Orange Coffeecake with Streusel

Source of Recipe

AMA Family Health Cookbook


List of Ingredients

TOPPING:
2 tablespoons coarse chopped walnuts or pecans
3 tablespoons packed dark brown sugar
3 tablespoons rolled oats (not "instant")
3/4 teaspoon cinnamon

COFFEE CAKE:
3/4 cup regular or quick rolled oats -- (not instant)
1/2 cup sugar
1 1/4 cups white cake flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 egg
1 cup orange juice
3 tablespoons oil
2 teaspoons grated orange rind
1 teaspoon vanilla


Recipe

Preheat oven to 350ºF. Lightly coat a 9" square baking pan with cooking spray. For topping, process the nuts and brown sugar in work bowl of food processor until nuts are chopped medium-fine. Add rolled oats and cinnamon and process briefly to combine. Transfer to a bowl and set aside. Do not wash the workbowl.

For the cake, process rolled oats with sugar in work bowl until oats are evenly ground to a medium fine meal. Add the flour, baking powder, baking soda and salt, and process briefly to blend. In a small bowl, whisk the egg with the oil until smooth. Whisk in the orange juice, orange rind and vanilla. With the food processor motor running, pour the orange juice mixture through the feed tube and process until just blended, about 3 seconds. Scrape the batter into the prepared pan and sprinkle evenly with topping.

Bake until topping is browned, the cake shrinks from the sides of the pan, and a tester inserted in the center comes out clean, 30-35 minutes. Serve warm or at room temperature. The cake is best made and eaten on the same day, but can be kept at room temp for 8 hours before serving.