Monday, January 9, 2012

Walnut Orange Orange Coffee Cake

Moist, Delicious Walnut Orange Coffee Cake 
One of the recipes we had missed the most is Orange Walnut Coffee Cake since my husband was diagnosed as extremely gluten intolerant almost three years ago. 

While this sweet treat will never win a beauty contest, it will certainly come in Best-In-Show when moisture and flavor count. To make this delicious coffee cake even more special simply by beating one-fourth whipping cream until stiff peaks form. Add 1/2 teaspoon orange flavored liqueur. Top off with a mint sprig for a breakfast or brunch treat fit for a king. All that is needed is a glass of milk! Enjoy!!!

Here's my recipe:
1 cup gluten free oats
1½ cups orange juice
1¾ cup all purpose Jackie's Quick  Bread  Flour Blend, sifted (Click for Recipe)
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
¼ teaspoon ground cinnamon
½ cup butter, softened
1½ cups granulated sugar
½ cup brown sugar, packed
2 eggs
1 teaspoon vanilla
½ cup walnuts, chopped
1 tablespoon orange peel, grated
Preheat oven to 350 degrees Fahrenheit. Spray a 13”x9” baking dish with gluten free non-stick cooking spray; set aside.
Place oats in a small bowl. Stir in orange juice; set aside. In separate small bowl, combine flour, baking powder, baking soda, salt and cinnamon. Set aside.
Using an electric mixer, cream butter, granulated sugar and brown sugar in mixing bowl. Add eggs; beat well after adding each. Mix in vanilla. Alternately, add oat mixture and dry mixture to butter & sugar mixture, stirring until all are well mixed. Stir in walnuts and orange peel. Pour into prepared baking dish.
Pour into a greased and floured 9” x 13” baking dish. Allow to sit for 15 to 20 minutes BEFORE placing in oven. Bake at 350ยบ for 35-40 or until toothpick inserted into the middle comes out clean. Do not expect a smooth, even top.
1 ½ cups packed brown sugar
¾ cup butter, softened to room temperature
3 tablespoons orange peel, grated
3 tablespoons orange juice

Combine brown sugar, butter, orange peel & orange juice in saucepan. Bring to a boil; reduce heat. Cook for 1 minute; remove from heat. Spread over warm cake.

Yield: 12 to 15 breakfast servings or 24 to 30 appetizer servings.

Author’s Notes: (1) For best results, I use orange juice made from concentrate. I also use the tines of a large wooden fork to put holes into the warm coffee cake so that the delicious topping can ooze into the crumb of the cake making for an ultra moist cake all the way through. It is not a pretty cake, but I can assure you, I have never had to toss a crumb of it out. (2) To convert this recipe to one that is not gluten free; simply use regular quick cooking oats and all purpose flour on a one-to-one substitution. The batter does not have to rest for 15 minutes prior to baking, and reduce the cooking time by 10 minutes.

Calories per serving:330.68

Author's Note: There are two keys to the success of this recipe. One is that the flour blend recommended be used exclusively. The other is beating the batter for an extended period of time AND allowing the batter to rest BEFORE placing in oven. Once I came up with this particular blend,  I have never had a baked product fail.

% Daily Value
Total Fat 16.87 g 26%
Saturated Fat 9.29 g 46%
Monounsaturated Fat 4.15 g
Polyunsaturated Fat 2.18 g
Trans Fatty Acids 0 g
Cholesterol 57.96 mg 19%
Sodium 208.25 mg 9%
Potassium 120.6 mg 3%
Total Carbohydrates 44.96 g 15%
Fiber 0.44 g 2%
Sugar 43.08 g
Net Carbohydrates 44.52 g
Protein 1.68 g 3%
Vitamin A 522.86 IU 10%
Vitamin C 14.68 mg 24%
Calcium 64.98 mg 6%
Iron 0.5 mg 3%
Vitamin E 0.5 mg 5%
Vitamin D 14.96 IU 4%
Thiamin 0.04 mg 3%
Riboflavin 0.05 mg 3%
Niacin 0.19 mg <1 o:p="">
Vitamin B6 0.05 mg 3%
Folate 15.35 mcg  4%
Vitamin B12 0.08 mcg  1%
Pantothenic Acid 0.21 mg 2%
Vitamin K 1.37 mcg  2%
Phosphorus 43.64 mg 4%
Magnesium 11.81 mg 3%
Zinc 0.21 mg 1%
Copper 0.08 mg 4%
Manganese 0.15 mg 8%
Selenium 2.46 mcg  4%

Author: Dr. Jacquelyn P. Horne

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