COFFEE CAKE:

11 oz. can mandarin orange segments
Milk
1 pkg. Pillsbury Date Quick Bread Mix
1/4 c. oil
1 egg
1 tbsp. grated orange peel (if desired)

TOPPING:

1/4 c. firmly packed brown sugar
3 tbsp. flour
1/4 tsp. cinnamon
1 tbsp. butter

Heat oven to 400 degrees. Using solid shortening, grease bottom only of 9" round cake pan. Drain mandarin orange segments, reserving liquid; add milk to make 1 cup.

In large bowl, combine reserved liquid, quick bread mix, oil, egg and orange peel. Stir 50 to 75 strokes until dry particles are moistened. Spread evenly in prepared pan. Arrange mandarin orange segments over batter. In small bowl, combine brown sugar, flour, cinnamon and butter with fork, until crumbly. Sprinkle topping mixture over coffee cake batter.

Bake at 400 degrees for 25 to 35 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan. Wrap tightly and store in refrigerator. 12 servings.