Family Recipe Box

This coffee cake is similar to eating heaven, no joke!!!

1 c. quick-cooking oats
1-1/2 c. orange juice (I used Tropicana)
1/2 c. butter
1-1/2 c. sugar
1/2 c. packed brown sugar
2 eggs
1 tsp. vanilla extract
1-3/4 c. all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/4 tsp. ground cinnamon
1/2 c. chopped walnuts (I'm allergic so I use pecans. I like them better anyway.)
1 TB. grated orange peel

Topping:  (This makes a lot of topping. I love it, but if you halved it you probably wouldn't miss it.)
1-1/2 c. packed brown sugar
3/4 c. butter, cubed
3 TB. grated orange peel
3 TB. orange juice (I used the juice from the orange I zested)
3 c. flaked coconut
1-1/2 c. chopped walnuts (again, pecans)

In a small bowl, stir oats and orange juice until softened; set aside. In a mixing bowl, cream butter and sugars; beat in eggs and vanilla until well combined. Combine the flour, baking powder, baking soda, salt and cinnamon; add to the creamed mixture alternately with oat mixture. Stir in walnuts and orange peel. Pour into a greased 13-in.x 9in. x 2in. baking dish. Bake at 350 degrees for 25-30 minutes or until a toothpick inserted near the center comes out clean.
In a small saucepan, combine brown sugar, butter, orange peel and juice. Bring to a boil; reduce heat. Cook for 1 minute. Remove from the heat; stir in coconut and walnuts. Gently spread over warm cake. Broil 4 inches from the heat for 2 minutes or until the topping is bubbly.