Orange-Cinnamon Cake

This is one of my all-time favorite coffee cakes to make. If you don't like raisin, don't make the cake because it needs them! Just my opinion! Of course, with this cake you might find a growing fondness for them. This cake, baking in the oven, scents the house wonderfully. It tastes best at room temperature or cold. The cake makes a nice breakfast snack with a cup of hot coffee and not a care in the world!

ORANGE-CINNAMON CAKE

This cake makes a festive coffee cake for a holiday breakfast or brunch.

6 oz. frozen orange juice concentrate, thawed
2 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons vanilla extract
½ cup milk
2 eggs
1 cup light raisins
½ cup chopped walnuts

Grease and flour bottom of 13x9-inch pan. Preheat oven to 350 degrees. Combine ½ cup orange juice concentrate with remaining ingredients in a large mixing bowl. Blend at lowest speed for 30 seconds. Beat three minutes at medium speed. Pour batter into pan and bake for approximately 40 minutes or until golden. Drizzle remaining orange juice over warm cake and sprinkle with topping.

TOPPING
½ cup granulated sugar
1/4 cup finely chopped walnuts
1 teaspoon cinnamon

Combine ingredients and use as directed.

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