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Orange Oatmeal Coffee Cake

Adapted from, The Good Breakfast Book, by David & Nikki Goldbeck.  

A Goldbeck favorite. Stays soft and moist for several days.
1 1/2 cups orange juice
1 cup NOW Real Food® Rolled Oats*
1/4 cup NOW Real Food® Coconut Oil*
1/2 cup honey
2 eggs
1 1/2 cups whole wheat pastry flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup nonfat dry milk powder
1 tablespoon chopped orange rind (from organic fruit, if possible)
1/2 teaspoon cinnamon
1/4 teaspoon salt
Coconut Topping
1/2 cup NOW Real Food® Walnuts*
1/2 cup NOW Real Food® Coconut*
3 tablespoons NOW Real Food® Maple Syrup*
  1. Preheat oven to 375ºF.
  2. Bring orange juice to boil, pour over oats and let stand while assembling remaining ingredients.
  3. Beat together oil, honey and egg until light and foamy.
  4. Combine flour, baking powder, baking soda, milk powder, orange rind, salt, and cinnamon.
  5. Add dry mixture alternately with softened oats to egg mixture, beating gently until smooth.
  6. Pour into an oiled 10-inch round baking pan and bake 20 minutes.
  7. Combine topping ingredients, sprinkle over cake, and bake 10 minutes longer, until cake tests done.
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