Jiffy Coffee Cake
|Flour||1 1⁄3 Cup (21.33 tbs)|
|Baking powder||4 Teaspoon|
|Quick cooking rolled oats||1 1⁄3 Cup (21.33 tbs)|
|Grated orange peel||2 Tablespoon (Peel Of 1 Large Or 2 Medium Sized Oranges)|
|Milk||1 Cup (16 tbs)|
|Firmly packed brown sugar||1⁄2 Cup (8 tbs)|
|Melted butter||2 Tablespoon|
|Drained crushed pineapple||1⁄4 Cup (4 tbs)|
|Chopped maraschino cherries||2 Tablespoon|
Sift flour, measure, then sift again with baking powder and salt into a bowl.
Mix in rolled oats, grated orange peel, and brown sugar.
Beat eggs slightly, add milk and melted butter, and pour into well in center of dry ingredients; stir just enough to moisten.
Spread batter in a greased 9-inch-square baking pan.
Bake in a hot oven (400°) for 30 minutes.
Meanwhile, combine topping ingredients and spread over baked cake.
Place cake under the broiler for 3 minutes, or until topping is bubbly.