My sister gave me this recipe about 40 years ago, and I still make it often. Whenever I take it to a gathering, there's rarely a crumb left - everyone loves the delightful orange flavor. -Janice Satanek, Hermitage, Pennsylvania
Walnut Orange Coffee Cake
Ingredients
- 1 cup quick-cooking oats
- 1-1/2 cups orange juice
- 1/2 cup butter, softened
- 1-1/2 cups sugar
- 1/2 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1-3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/2 cup chopped walnuts
- 1 tablespoon grated orange zest
- topping:
- 1-1/2 cups packed brown sugar
- 3/4 cup butter, cubed
- 3 tablespoons grated orange zest
- 3 tablespoons orange juice
- 3 cups sweetened shredded coconut
- 1-1/2 cups chopped walnuts
Directions
- In a small bowl, stir oats and orange juice until softened; set aside. In a bowl, cream butter and sugars; beat in eggs and vanilla until well combined. Combine the flour, baking powder, baking soda, salt and cinnamon; add to the creamed mixture alternately with oat mixture. Stir in walnuts and orange zest. Pour into a greased 13x9-in. baking dish. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- In a small saucepan, combine brown sugar, butter, orange zest and juice. Bring to a boil; reduce heat. Cook for 1 minute. Remove from the heat; stir in coconut and walnuts. Gently spread over warm cake. Broil 4 in. from the heat for 2 minutes or until the topping is bubbly.
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