Orange Pecan Coffee Cake

• streusel topping
• 1/2 cup pecans
• 2 tablespoons coconut oil
• 1 tablespoon wheat germ
• zest from 1/2 orange
• sprinkle of cardamom (optional; can use cinnamon or preferred sweet spices)
• 3 tablespoons Brown sugar (apologies to those who tried the first published version that omitted sugar)
• cake
• 3/4 cup whole wheat flour
• 1/2 cup white flour
• 2 tablespoons wheat germ
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1/4 teaspoon ground cardamom (optional)
• zest from other half of orange
• Juice of one orange and one lemon (should be about 2/3 cup, make up difference with water)
• 1/3 cup olive oil
• seeds from 1/2 vanilla bean or 1 tsp vanilla
• 2 tablespoons maple syrup (can substitute golden syrup)
• 1/4 cup brown sugar (first draft omitted this)
• 12 or more pecan halves for decoration

1. Preheat oven to 350 and butter an eight inch round pan.
2. Then make streusel: you can put everything in a blender and pulse till it becomes a crumbly mix, or chop nuts and mix other ingredients with fingers. At the end grate zest from half the orange into it with a microplane. Put streusel on top of fridge or somewhere your mother cannot reach it.
3. Mix dry cake ingredients (through cardamom). Grate zest from the other half the orange into the dry ingredients and stir that in as well.
4. Now juice the orange and lemon ideally into a glass measuring cup, adding a little water if it falls below the measure. Mix in sugar, syrup, olive oil and vanilla. Taste; sweet should balance acid. If too acid add another splash syrup.
5. Pour liquid into dry ingredients and mix till combined; scrape into an eight inch round cake pan.
6. Sprinkle streusel on top; set whole pecans in a circle around the edge. Bake in preheated over for 25-35 minutes. Ideally cool on rack for half hour at a minimum before eating.

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Taken from food52.com/recipes/75126-orange-pecan-coffee-cake (may not work)