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This special streusel-topped coffee cake is ideal for Sunday morning brunch.
Servings: 24 squares (makes 1 cake)
Fat: 3 g
Cholesterol: 9 mg
Sodium: 116 mg
Protein: 1 g
Carbohydrate: 14 g
Fiber: 0 g
Vegetable oil spray
2 tablespoons coarsely chopped walnuts or pecans
3 tablespoons packed dark brown sugar
3 tablespoons regular or quick rolled oats (not "instant")
¾ teaspoon cinnamon
¾ cup regular or quick rolled oats (not "instant")
½ cup granulated sugar
1¼ cups white cake flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
3 tablespoons vegetable oil
1 cup orange juice
2 teaspoons grated orange rind
1 teaspoon vanilla extract
Preheat the oven to 350°F. Lightly coat a 9-inch-square baking pan
with vegetable oil spray.
For the topping, process the nuts and brown sugar in the work bowl
of a food processor until the nuts are chopped medium-fine. Add the
rolled oats and cinnamon and process briefly to combine. Transfer
to a bowl and set aside. Do not wash the work bowl.
For the cake, process the rolled oats with the sugar in the work
bowl until the 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 just until blended, about 3 seconds.
(Alternatively, you can chop the topping by hand and make the cake
traditionally by mixing the liquid and dry ingredients in separate
bowls and then combining.) Scrape the batter into the prepared pan
and sprinkle evenly with the topping.
Bake until the topping is browned, the cake shrinks from the sides
of the pan, and a tester inserted in the center comes out clean, 30
to 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 temperature
for 8 hours before serving.)