Nutty Orange Coffee Cake
Nutty Orange Coffee Cake features tender biscuits coated in sugar and pecans, infused with orange zest, topped with a sweet glaze—perfect for breakfast or brunch gatherings. It offers a delightful combination of citrus and nutty flavors that appeal to all ages.
Ingredients
Instructions
- Combine sugar, chopped pecans, and grated orange rind in a small bowl; set aside.
- Place about 3/4 teaspoon of cream cheese in the center of each biscuit; fold the biscuit in half over the cheese, pressing edges to seal.
- Dip each biscuit in melted butter, then dredge in the sugar mixture.
- Place the biscuits, curved side down, in a single layer in a lightly greased 10-cup Bundt pan, spacing evenly.
- Arrange any remaining biscuits around the center of the pan to fill gaps.
- Drizzle any remaining melted butter over the biscuits and sprinkle on remaining sugar mixture.
- Bake at 350°F (175°C) for 35-40 minutes or until done.
- Immediately invert the pan onto a serving plate to cool slightly.
- Combine powdered sugar and orange juice, stirring until smooth, then drizzle over the warm coffee cake before serving.
Tips & Substitutions
For a richer flavor, consider adding a dash of vanilla extract to the cream cheese filling. If you don't have pecans, walnuts or almonds can be a great substitute. When sealing the biscuits, ensure they are tightly pressed to prevent the filling from leaking during baking. For a lighter version, you can use reduced-fat cream cheese and butter.
Serving Suggestions
This Nutty Orange Coffee Cake is delightful served warm, drizzled with the orange glaze. It pairs beautifully with a cup of coffee or tea for breakfast or brunch. For a more indulgent experience, serve it alongside whipped cream or a scoop of vanilla ice cream. Explore other delicious options by browsing more American recipes for complementary dishes.
Storage & Reheating
Store any leftover coffee cake in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate it for up to a week. To reheat, simply place individual pieces in the microwave for about 10-15 seconds or warm them in a preheated oven at 350°F until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Nutty Orange Coffee Cake contains roughly 246 calories, with 4g protein, 17g carbohydrates, and 19g fat. It is an excellent source of vitamin C (32% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen biscuits instead of refrigerated ones?
Yes, you can use frozen biscuits! Just ensure they are thawed before using. This may require a little extra time, but they will still work well in this recipe. Adjust the baking time slightly if needed, monitoring for doneness as indicated in the recipe.
How do I know when the coffee cake is done baking?
The coffee cake is done when it is golden brown and a toothpick inserted into the center comes out clean. If the top is browning too quickly, you can cover it loosely with aluminum foil during the last few minutes of baking to prevent over-browning.
Can I make this recipe ahead of time?
Absolutely! You can prepare the biscuits and fill them with cream cheese the night before, then refrigerate them. In the morning, simply bake them as directed. This makes for an easy, delightful breakfast option that can be enjoyed fresh and warm!
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).