Add liquid to dry ingredients. Mix just enough to moisten the flour – the batter should be lumpy.
Orange Cake
Description
Sheila adapted this recipe from Schmecks Appeal by Edna Staebler. She made it to serve with the morning coffee but also served it as a luncheon dessert choice. Guests at lunch had the option of whipped cream on top.
Ingredients
- 2 cups Flour
- 1/4 cup White Sugar
- 1/4 cup Splenda
- 2 1/2 teaspoons Baking Powder
- 1/4 teaspoon Salt
- Grated Rind of Two Oranges (save 1 tbsp for Streusel)
- 1 Omega 3 Egg
- 1/2 cup Skim Milk (or milk alternative)
- 1/2 cup Orange Juice
- 1/4 cup Canola Oil
- 1/4 cup Flour
- 1/4 cup Brown Sugar
- 1 tablespoon Granite Orange Rind (or more)
- 2 tablespoons Unsalted Becel
Ingredients:
Streusel Topping:
Instructions
- 1
Mix flour, sugar, Splenda, baking powder and salt.
- 2
Stir in orange rind. In small bowl, beat egg; then, add milk, orange juice and oil. Mix with whisk.
- 3
- 4
Pour into a nine-inch square greased pan. Sprinkle the blended streusel topping on top of the batter.
- 5
Bake at 350 degrees for 30 minutes, or until slightly brown.
- 6
Make ahead and freeze. Serve warm.
Cake, Dessert, Orange