MORNING BRUNCH COFFEE CAKE
COFFEE CAKE:
11 oz. can mandarin orange segments
Milk
1 pkg. Pillsbury Date Quick Bread Mix
1/4 c. oil
1 egg
1 tbsp. grated orange peel (if desired)
TOPPING:
1/4 c. firmly packed brown sugar
3 tbsp. flour
1/4 tsp. cinnamon
1 tbsp. butter
Heat oven to 400 degrees. Using solid shortening, grease bottom only of
9" round cake pan. Drain mandarin orange segments, reserving liquid; add milk
to make 1 cup.
In large bowl, combine reserved liquid, quick bread mix, oil, egg and
orange peel. Stir 50 to 75 strokes until dry particles are moistened. Spread
evenly in prepared pan. Arrange mandarin orange segments over batter. In small
bowl, combine brown sugar, flour, cinnamon and butter with fork, until crumbly.
Sprinkle topping mixture over coffee cake batter.
Bake at 400 degrees for 25 to 35 minutes or until toothpick inserted in
center comes out clean. Cool 15 minutes; remove from pan. Wrap tightly and
store in refrigerator. 12 servings. Enjoy.
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