Shelly's Recipe

ORANGE COFFEE CAKE

Category: Coffee Cake

Coffee Cake:
18-ounce yellow cake mix
3 ounce package instant lemon pudding mix
zest and juice from 2 oranges, divided
less than 2/3 cup orange juice
1/2 cup vegetable oil
4 eggs
1 teaspoon orange extract

Topping:
2 tablespoons butter, softened
1/2 cup brown sugar
1/2 cup rolled oats
1 tablespoons cinnamon
1/4 teaspoon freshly ground nutmeg
1/2 cup chopped pecans
11 ounce can Mandarin oranges, drained
Cooked Orange Glaze

Coffee Cake:
Preheat oven to 325. Grease 9x13 pan. Set aside 1/2 orange zest. With a hand mixer, combine rest of coffee cake ingredients in a large bowl. Mix on low at first and then on medium for 2 minutes. Pour batter into pan. Sprinkle with topping mix. Bake for 35 to 43 minutes. Remove from oven. Cool for 10 minutes and then drizzle with Cooked Orange Glaze.

Topping:
In a medium bowl with a pastry blender or two knives in scissor fashion, blend butter, sugar, rolled oats and spices until crumbly. Hand stir in reserved zest, nuts and orange slices.

Cooked Orange Glaze
1/4 cup butter
1 medium orange
Less than 1/3 cup orange juice
2/3 cup sugar

In small saucepan over low heat, melt butter. While butter is melting, zest orange. Set aside. Juice orange into measuring cup. Add enough orange juice to make total 1/3 cup juice. Add sugar and juice to butter. Stir together. Cook over medium heat for 2 minutes. Serve on Orange Coffee Cake.