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Orange Cake

Orange Cake
John Buchan

Orange Streusel Coffee Cake
2 cups flour
1/4 cup white sugar
1/4 cup Splenda
2 1/2 tsp. baking powder
1/4 tsp. salt
Grated rind of two oranges
(save 1 tbsp. for Streusel)
1 “Omega 3” egg
1/2 cup skim milk
1/2 cup orange juice
1/4 canola oil

Streusel Topping
1/4 cup flour
1/4 cup brown sugar
1 tbsp. grated orange rind (or more)
2 tbsp. unsalted Becel

Mix flour, sugar, Splenda, baking powder and salt. Stir in orange rind. In small bowl, beat egg; then, add milk, orange juice and oil. Mix with whisk. Add liquid to dry ingredients. Mix just enough to moisten the flour – the batter should be lumpy. Pour into a nine-inch square greased pan. Sprinkle the blended streusel topping on top of the batter. Bake at 350 degrees for 30 minutes, or until slightly brown. Make ahead and freeze. Serve warm.

Sheila adapted this recipe from Schmecks Appeal by Edna Staebler. She made it to serve with the morning coffee but also served it as a luncheon dessert choice. Guests at lunch had the option of whipped cream on top.