Delight family or weekend guests with this marvelous citrus inspired Key West Coffee Cake warm from the oven. Orange and pineapple pair up for great citrus flavor.
2 oranges, peeled, sectioned, and seeded
1 15-1/4-ounce can pineapple tidbits (juice pack), drained
1 cup frozen orange juice concentrate, thawed
1/3 cup water
1/4 cup granulated sugar
1/4 cup cornstarch
3-1/2 cups packaged reduced-fat biscuit mix
1/2 cup granulated sugar
3/4 cup skim milk
1/2 cup refrigerated or frozen egg substitute, thawed, or 1 egg plus 2 egg whites
2 tablespoons margarine or butter, melted
1/2 cup packed brown sugar
1/2 teaspoon ground cinnamon
In a medium saucepan stir together the orange sections, drained pineapple tidbits, 1/4 cup thawed concentrate, water, 1/4 cup granulated sugar, and cornstarch. Cook and stir until mixture is thick and bubbly. Set aside.
In a mixing bowl stir together biscuit mix, remaining concentrate, 1/2 cup granulated sugar, milk, egg product, and margarine. Spread half of the batter in a greased 13 x 9 x 2-inch baking pan. Spread fruit mixture over batter. Drop remaining batter in small mounds on filling.
For topping, stir together brown sugar and cinnamon. Sprinkle topping over batter. Bake in a 350 degree oven for 40 to 45 minutes or until golden brown. Serve warm.
Recipe makes 15 servings.
Serving size: 1 slice
Calories: 248; Total Fat: 4g; Saturated Fat: 1mg; Cholesterol: 0mg; Sodium: 364mg; Carbohydrates: 49g; Fiber: 1g; Protein: 4g
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