North Garden Inn

Bellingham, Washington

Specialty Recipe

Diane Kelley's Mandarin Chocolate Coffee Cake

Ingredients

Coffee Cake:

2 large eggs, lightly beaten, at room temperature

1 cup freshly squeezed orange juice

2 teaspoons vanilla extract

3 cups all-purpose flour

1 cup granulated sugar

1 Tablespoon double acting baking powder

1 teaspoon baking soda

1 teaspoon salt

1/3 cup solid vegetable shortening, chilled and cut into 1/2-inch cubes

5 Tablespoons unsalted butter, chilled and cut into 1/2-inch cubes

Two 11-ounce cans mandarin orange segments in light syrup, drained

1 cup semisweet chocolate chips

Topping:

1 cup sweetened flaked coconut

1/3 cup granulated sugar

2 Tablespoons unsalted butter, melted

Coffee Cake:Position a rack in the center of the oven and preheat to 375 degrees. Lightly butter the bottom and sides of a 13 x 19-inch baking pan. Line the bottom of the pan with a rectangular piece of baking parchment or waxed paper. Dust the sides of the pan with flour and tap out the excess. In a small bowl, stir together the eggs, orange juice and vanilla. In a large bowl, stir together the flour, sugar, baking powder, baking soda, and salt. Using a pastry blender or your fingertips, blend the shortening and butter cubes into the flour mixture until the mixture resembles course meal. Make a well in the center of the flour ingredients. Using a wooden spoon, stir the egg/juice mixture into the flour/butter mixture until all of the ingredients are moistened. Using a rubber spatula, fold in the mandarin orange segments and chocolate chips. Scrape the coffee cake batter into the prepared pan and smooth the top with a rubber spatula.

Topping:In a medium bowl, stir together the coconut, sugar, and butter until well combined. Sprinkle the topping mixture evenly over the coffee cake batter. Bake the coffee cake for 35 to 45 minutes, or until a toothpick inserted into the center of the cake comes out with a few moist crumbs clinging to it. Cool completely in the pan on a wire rack. Run a sharp knife around the edge of the cake. Serve directly from the pan or gently invert the cake onto a large baking sheet and peel off the waxed paper. Re-invert it onto a serving platter.

Serves: approximately 12

• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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