Mandarin Orange Coffee Cake

Natalie Loop

By
@KitchenLooper

An friend who studied at Le Cordon Bleu in France and taught culinary arts to students at a local vocational center shared this recipe with me several years ago. It's a favorite and scores big at brunches or great at the water cooler. The best part is it's portable when so many of us are hurried in the mornings. You can walk and eat without a plate, ok maybe a napkin. I guarantee you will love it! I used dark brown sugar in this recipe so the topping is darker. I usually use light brown sugar.


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Comments:

Serves:

6-8

Prep:

15 Min

Cook:

45 Min

Ingredients

15 oz
can of mandarin oranges
1 1/2 c
all purpose flour
1 c
sugar
1 tsp
baking soda
1/4 tsp
salt
1
egg, large
1/2 c
brown sugar, firmly packed
1/2 c
pecans or walnut pieces

Directions Step-By-Step

1
Preheat oven to 350 degrees. Grease & flour 8" x 8" square pan.
2
Separate the juice from the mandarin oranges, reserving the liquid.
3
In a bowl combine the flour, sugar, baking soda, and salt.
Whisk egg and reserved juice from oranges.
Stir into the dry ingredients. Then fold in the oranges. Should resemble a barely pourable batter.
4
Pour batter into the prepared pan.
5
Combine the 1/2 c. of brown sugar and the 1/2 of nuts. Sprinkle over the top of the batter and bake in the center of the oven for 40-45 mins.
Cool on rack. Serve with dollop of whipped cream if desired.