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| 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
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.
Topping
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.
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
Copyright: 2012
YUM! Got this tweeted and pinned! Cindy
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