Oatmeal Orange Coffee Cake
|All purpose flour||1⁄2 Cup (8 tbs)|
|Regular rolled oats||1 Cup (16 tbs), uncooked|
|Firmly packed brown sugar||1⁄3 Cup (5.33 tbs)|
|Baking powder||1 Tablespoon|
|Baking soda||1⁄2 Teaspoon|
|Ripe bananas||2 , mashed|
|Orange juice||1⁄2 Cup (8 tbs)|
|Melted butter||1⁄3 Cup (5.33 tbs)|
|Egg||1 , beaten|
|Grated orange rind||1⁄4 Teaspoon|
|For orange glaze|
|Powdered sugar||1⁄2 Cup (8 tbs)|
|Orange juice||1 Tablespoon|
Preheat oven in Convection Bake to 375°F (*350°F).
In large mixing bowl, combine flour, oats, brown sugar, baking powder and baking soda.
Combine bananas, orange juice, butter, egg, orange rind and vanilla. Add to flour mixture stirring just until moistened.
Pour batter into lightly greased 9-inch round cake pan.
Convection Bake for 25 to 30 minutes or until golden brown. Cool 10 minutes on wire rack. Remove from pan.
In small mixing bowl, combine powdered sugar, orange juice and orange rind.
Drizzle evenly over cake while still warm.