This goes perfectly with a cup of freshly brewed coffee...

ORANGE COFFEE CAKE

Filling

  • 1 cup coarsely crushed Frosted Flakes
  • 1/4 cup sugar
  • 2 tsp. cinnamon
  • grated peel of one orange

    • Cake batter

  • 3 cups flour
  • 2 cups sugar
  • 1/2 tsp. salt
  • 2 tsp. baking powder
  • 1 cup oil
  • 4 eggs
  • 1/2 cup orange juice
  • 2 tsp. vanilla

    • Preheat ovent to 325 degrees. Grease and flour a 12-cup Bundt ® pan. In a medium bowl, combine all of the filling ingredients together and mix very well. Set aside.

    Combine flour, sugar, salt, baking powder, cooking oil, eggs, orange juice, and vanilla in a large bowl. Mix until well blended. Spoon half of the batter into the cake pan and sprinkle half of the filling mixture on it. Swirl a knife through this. Do this again with the remainder of the batter and the filling mixture, swirling a knife through it again.

    Bake at 325 degrees for 55 to 65 minutes or until cake tests done. Cool in pan for 10 to 15 minutes, before turning out onto a rack to complete cooling. Decorate with confectioner's sugar sprinkled on top.

    This is an adaptation of a recipe that I found in a 1973 booklet of how to use a Bundt ® pan. I still can never get the cake to come out of the pan even to this day! Any hints for how to do it? They sure would be appreciated.

    Did you try it? Did you like it? E-mail me at SqueakyChu@hotmail.com with your comments...

    Updated 02-11-00