2 c. sifted all purpose flour
1 1/2 tsp. powdered orange peel
1/2 c. sugar
2 tsp. low sodium baking powder
1 med. egg, slightly beaten
1/2 c. low sodium non fat milk
1/3 c. fresh or diluted frozen orange juice
1/3 c. vegetable oil

Mix and sift dry ingredients. Make a well and add the remaining ingredients (n a medium size bowl). Stir only enough to dampen flour, the batter will appear lumpy. Turn into a lightly oiled 10" pie pan or a 9" square baking pan. Spoon topping over surface and bake in a 375 degree oven 25 to 35 minutes.

ORANGE CRUMB TOPPING:

1 c. sifted flour
3/4 c. brown sugar, packed
2 tbsp. low sodium butter, melted
2 tbsp. orange juice
1 1/2 tsp. powdered orange peel (or fresh grated)
1/2 tsp. cinnamon

Mix ingredients together with a fork before making coffee cake. Set aside. After you have the coffee cake batter in pan, sprinkle over top and bake.