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Key West Coffee Cake
2 oranges, peeled, sectioned and seeded
1 (15.25oz.) can pineapple tidbits in juice, drained
1 cup frozen orange juice concentrate, thawed, (divided 3/4 and 1/4)
1/3 cup water
3/4 cup granulated sugar, divided (1/4 cup and 1/2 cup)
1/4 cup cornstarch
3 1/2 cups packaged biscuit mix (can use reduced-fat as well)
3/4 cup of milk
1/2 cup refrigerated or frozen egg substitute, thawed, or 1 egg plus 2 egg whites
2 tbsp. butter, melted
1/2 cup packed brown sugar
1/2 tsp. ground cinnamon
Preheat oven to 350 degrees. Coat a 13x9x2-inch baking pan with nonstick cooking spray. In a medium saucepan stir together orange sections, pineapple, 1/4 cup of the concentrate, water, 1/4 cup granulated sugar, and cornstarch. Cook and stir until mixture is thick and bubbly. Set aside.
For the batter:
In a large mixing bowl, combine biscuit mix, remaining 3/4 cup concentrate, remaining 1/2 cup granulated sugar, milk, egg and butter.
Spread half the batter in the bottom of the baking pan. Spread fruit mixture over batter. Spoon remaining batter in small mounds over fruit.
In a small bowl combine brown sugar and cinnamon. Sprinkle over batter.
Bake 40 to 45 minutes or until golden brown. Serve warm.
Serving Size: 15