Made it home just in time for #FoodieExtravaganza

Here's the thing.....I may....not saying I do but I may have a little OCD in my personality.  I love my blog and I love the blogging groups to which I belong but I can become a little bit obsessive about them.  Like, perhaps I will push to drive home from a vacation in Florida in two days instead of three so that I have time to make a recipe that is coming due....Would you consider that obsessive?  No? Phew, thank God....I was getting a little concerned about myself.

Obsessive or not, I was happy that I got home in time from my trip to make this delicious Coffee Cake for Foodie Extravaganza.  This is a great theme that was chosen by Caroline of Caroline's Cooking who is hosting for us this month.  I really didn't want to miss this month because:

1. I LOVE coffee cake
2. I LOVE Foodie Extravaganza
3. I picked up fresh Valencia Oranges while in Florida and then stopped in Georgia and got some pecans so I knew these would be perfect for this theme.
4. I have been on vacation for 8 days so I was anxious to get back in the kitchen.

I forgot to put my recipe name on the list by the deadline but Caroline was generous enough to allow me to sign up late.  Thank you so much Caroline, I owe you one.  If you are not familiar with our wonderful group just take a look under my recipe to get a full description and link to other great Coffee Cake creations!!

So without further ado I share with you now this wonderful Orange Coffee Cake with Pecan Streusel. Enjoy!!

Orange Coffee Cake with Pecan Streusel

Streusel:

1/2 c. packed brown sugar
1/2 c. shelled pecans
2 T. flour
1 1/2 T. butter, softened
1 t. freshly grated orange zest

Place all ingredients in the bowl of a food processor and pulse until combined and crumbly.  Set aside.

Cake:

1/4 c. butter, softened
1/4 c. sugar
2 eggs
1 t. freshly grated orange zest
1/4 t. vanilla
1 c. flour
1/2 t. baking soda
1/2 t. baking powder
juice of one orange

Cream together butter and sugar.  Add eggs, one at a time, beating well after each.  Stir in zest and vanilla.  Add remaining ingredients and beat on low speed until combined.  Increase speed to medium and beat until well blended.

Treat an 8" square baking pan with baking spray.  Add half the batter to the prepared pan.  Sprinkle with half the streusel.  Cover with remaining batter and sprinkle with remaining struesel.  Bake in a preheated 350* oven for 25 minutes or until golden brown and a skewer inserted in the center removes cleanly.  Print Recipe

It's Foodie Extravaganza Day and this month's theme is Coffee Cake with Caroline from Caroline's Cooking is hosting What is Foodie Extravaganza? It's when a group of bloggers get together and make a recipe using one main ingredient. Where do we get the ingredient? We look at The Nibble and pick something off of their list. You can check out our group Pinterest board for past recipes. If you're a blogger, you can join along with us by requesting to join on our Facebook page. Now, on to the goodness being shared this month:

• Almond Raspberry Cake by Food Lust People Love
• Blueberry vanilla coffee cake by Fearlessly Creative Mammas
• Cappuccino Cake by G'Gina's Kitchenette
• Caramel Coconut Coffee Cake by cookinandcraftin
• Classic Coffee Cake by Basic N Delicious
• Coffee Cake Cookies by Sew You Think You Can Cook
• Coffee Cake in a Jiffy by Our Good Life
• Coffee Cake Muffins by I'm Hungry
• German Beer Coffee Cake by Wholistic Woman
• Gluten free hazelnut pear cake by Caroline's Cooking
• Kärleksmums (Swedish Coffee Cake) by Tara's Multicultural Table
• Lemon Thyme n Mint Loaf by Baking in Pyjamas
• Orange Coffee Cake with Pecan Streuse by A Day in the Life on the Farm
• Polish Placek by Cooking With Carlee
• Simple Coffee Cake by Sneha's Recipe
• Strawberry Coffee Cake Muffins by Making Miracles