Serves: 24
Total Calories: 260

1/2 cup oats
1/2 cup brown sugar packed
3 tablespoons flour
1/4 cup butter cold
3 eggs
1 1/2 cups flour
1 1/4 cups honey
1 cup whole wheat flour
1 cup vegetable oil
1 teaspoon salt
1 teaspoon cinnamon ground
1 teaspoon baking soda
1 teaspoon almond extract
1 (8-ounce) can crushed pineapple in its own juice, well drained
1/2 cup walnuts chopped
1/4 cup coconut flaked
1 (11-ounce) can mandarin orange segment well drained

Preheat oven to 375°. Grease a 13 x 9 x 2-inch baking pan. In a medium bowl, mix oats, brown sugar and 3 tablespoons all-purpose flour. With a pastry blender or two knives, cut in butter until pieces are the size of small peas set aside.

In a large mixer bowl at low speed, beat eggs. Add 1 1/2 cups all-purpose flour, honey, whole wheat flour, oil, salt, cinnamon, baking soda and almond extract beat until well blended. By hand, stir in pineapple, nuts and coconut. Gently stir in oranges. Pour into pan. Sprinkle streusel over top. Bake for 45 to 50 minutes or until a wooden pick inserted in center comes out clean and cake starts to pull away from pan.

Note: For a dessert cake, add 6 ounces butterscotch or chocolate chips to the cake batter.

Nutritional Facts:

Serves: 24
Total Calories: 260
Calories from Fat: 120

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