2 1/4 cups sifted unbleached flour

3 1/2 tsp. baking powder

3/4 tsp. salt

1/2 cup sugar

2 eggs, beaten

1/3 cup butter, melted

1 cup fresh orange juice

Topping:

1 tbsp. grated orange rind (orange part only)

1/2 cup quick-cooking oats (uncooked)

2 tbsp. butter, at room temperature

1/2 cup sugar

1 tbsp. cinnamon

1/4 tsp. nutmeg

1/2 cup chopped nuts

1/2 cup fresh orange segments (or canned Mandarin), cut into quarters

Sift together flour, baking powder, salt and sugar. Combine eggs, melted butter and orange juice. Add to flour mixture, beat until smooth. Pour batter into a cold, well greased 10 1/2 inch electric skillet (electric is easier to get the right temperature).

Combine topping ingredients and sprinkle over the butter and crumble together.

Open the steam vent of the fryer (if it has one) or else, move the lid slightly ajar to allow steam to escape.

Bake on the 275°F temperature setting for 50-60 minutes. The coffee cake can also be baked in a heavy cast iron skillet in a preheated 350°F oven for 50-60 minutes.