| SUN DRIED CHERRY-ORANGE COFFEE CAKE |
|
|
|
Makes 6 to 8 servings2 cups all-purpose flour 1/2 cup granulated sugar 3 teaspoons baking powder 1/2 teaspoon salt 1/2 cup CRISCO Canola Oil 1/2 cup milk 1 egg, beaten 1/2 cup chopped sun dried cherries 1/2 cup fresh orange juice 2 teaspoons grated fresh orange peel 1/2 cup packed light brown sugar 1/2 cup chopped pecans 2 tablespoons butter, softened 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg Heat oven to 375ºF. Sift together flour, sugar baking powder and salt in large bowl. Combine oil, milk and egg in small bowl; mix well. Add to flour mixture; stir until blended. Combine cherries, orange juice and orange peel in large bowl; mix well. Add to batter until blended. Spray 9-inch square baking pan with CRISCO No-Stick Cooking Spray. Dust pan with flour. Pour batter into pan; spread evenly. Combine brown sugar, pecans, butter, cinnamon and nutmeg in large bowl; mix well. Sprinkle over batter. Bake at 375ºF for 25 to 30 minutes or until toothpick inserted in center comes out clean. Remove from oven and let rest 5 minutes before serving. |
