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Friday, May 7, 2010

Walnut Orange Breakfast Cake

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Breakfast cake is so nice because you can make it the night before and have breakfast done when you get up in the morning. I found this recipe in a Taste of Home book years ago and made it almost every week...THEN I quit making it for YEARS because everyone got tired of it. Sad to say, I then forgot where I had found it. As I was looking for new recipes to try the other day, I came across it again and was so excited...it sort of felt like seeing an old friend again. I KNEW that I had to make it. Everyone in my family loves it. Its moist, its delicious and it's defiantly a recipe that you will want to try out and add to your favorite recipes.

Walnut Orange Breakfast Cake

1 c. quick cooking oats
1 1/2 c. orange juice
1/2 c. butter
1 1/2 c. sugar
1/2 c. brown sugar (packed)
2 eggs
1 t. vanilla
1 3/4 c. flour
1 t. baking powder
1 t. baking soda
1/2 t. salt
1/4 t. cinnamon
1/2 c. chopped walnuts

Topping:
1 1/2 c. packed brown sugar
3/4 c. butter, cubed
3 T. orange juice
3 C. coconut
1 1/2 c. chopped walnuts

In a small bowl, stir oats and orange juice until softened, set aside. In a mixing bowl, cream butter and sugars; beat in eggs and vanilla until well combined. Combine the flour, baking powder, baking soda, salt and cinnamon; add to the creamed mixture alternately with oat mixture. Stir in walnuts. Pour into a greased 9x13 baking pan. Bake at 350 degrees for 40 minutes or until toothpick comes out clean.

In a small saucepan, combine brown sugar, butter and orange juice. Bring to a boil. Reduce heat. Cook for 1 minute. Remove from heat and stir in coconut and walnuts. Gently spread over warm cake. Broil 1-2 minutes or until top is bubbly.
*I have found that it works best if you make the topping and then IMMEDIATELY put it on the cake (don't make and let sit while your cake is cooking)...otherwise it drys out.
*I have also found that this cake serves best if you let it cool before you eat it...it's a little crumbly unless it has time to set up...BUT it tastes delicious no matter when you eat it....hot or cooled.

*Julie

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