Ingredients for Orange Cream Cheese Coffee Cake
- 1 cup granulated sugar
- ½ cup chopped pecans
- Zest of 1 large orange
- Refrigerated Buttermilk Biscuits
- Approximately 8 ounces cream cheese, softened, cut into 1-inch cubes
- Margarine
- 1 cup powdered sugar
- 2-3 tablespoons orange juice (or more, to taste)
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How to Make Orange Cream Cheese Coffee Cake
- Preheat oven to 350°F (175°C). Grease and flour a 12-cup bundt pan.
- In a medium bowl, combine ½ cup granulated sugar and ½ cup chopped pecans. Add the zest of 1 large orange and mix well. Set aside.
- Separate 1 package (16.3 oz) refrigerated biscuit dough into individual biscuits.
- Gently separate each biscuit in half horizontally.
- Place a 1-inch cube of softened cream cheese between the two halves of each biscuit. Pinch the sides to seal.
- Melt 4 tablespoons of butter. Dip each assembled biscuit into the melted butter, then dredge in the sugar-pecan-orange zest mixture, ensuring they are evenly coated.
- Arrange the coated biscuits on their edge in the prepared bundt pan, spacing them evenly.
- Drizzle any remaining melted butter over the biscuits and sprinkle with the remaining sugar-pecan-orange zest mixture.
- Bake for 45-50 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before carefully inverting it onto a serving plate.
- While the cake is cooling, prepare the glaze: Whisk together 1 cup powdered sugar with 2-3 tablespoons of orange juice until smooth. Add more orange juice, 1 tablespoon at a time, if needed to reach desired consistency.
- Drizzle the glaze over the warm coffee cake.
- Serve immediately and enjoy! (Optional: Omit cream cheese filling – simply separate biscuits and dip in the sugar mixture as directed.)
Nutrition Information (Approximate per serving)
Sodium
312 g
Sugar
1301g
Fat
393g
Carbs
187g
