Monday, July 9, 2012
Orange Spice Coffee Cake SRC
First, a thank you to our hardworking leadership April at Angel's Homestead and Jane at the Heritage Cook. It is through their hard work and perseverance that we are having so much fun and meeting new foodies.
The July Reveal of the Secret Recipe Club is here and I was fortunate enough to get Odessia's Notebook where I found this outstanding recipe for this orange spice cake. It is delicious and I recommend it highly. The orange flavor was just right. I think the trick is putting the zest in the cake and in the topping.
I did a silly and forgot to put a layer of the topping in the middle of the cake which would spread out the goodness of the topping. Despite this, the topping did its job, where it belongs, on the top.
Orange Spice Coffee Cake
2 cups gluten-free flour mixture
4 teaspoon baking powder
⅔ cup sugar
¼ teaspoon salt
2 tablespoons orange zest
2 teaspoons pumpkin pie spice
⅔ cup canola oil
1 cup Rice Dream
½ cup orange juice
1 teaspoon orange extract
2 cups brown sugar
½ cup oil
½ cup gluten-free flour
2 tseaspoons pumpkin pie spice
1 teaspoon orange zest
1 cup chopped walnuts
Preheat oven to 375°. Coat a 9x13” baking dish with nonstick baking spray.
For the batter: In a large bowl, mix together the flour, baking powder, sugar, salt, orange zest, and pumpkin pie spice. Add oil, eggs, Rice Dream milk, juice, and extract. Stir until just combined.
For the topping/filling: In another bowl, combine the brown sugar, cold butter, flour, pumpkin pie spice, and orange zest. Use a pastry blender to cut up the butter. Combine until you have pea-sized crumbs. Stir in the walnuts.
Drop the batter in baking pan.. Try to distribute it as evenly as you can. Sprinkle with topping.
Bake in the preheated oven for 30 minutes, or until a toothpick comes out cleanly from the center.
Let it cool for at least 5 minutes. Serve warm.
Linked to Gluten Free Recipe Linky