Morning Brunch Coffee Cake
Ingredients
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. margarine or butter
Cooking Instructions
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 margarine 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.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)