Orange Coffee Cake(With Canned Biscuits)
A delightful orange coffee cake featuring cream cheese filling, sugared pecans, and orange zest, perfect for breakfast, brunch, or dessert with a bright citrus flavor.
Ingredients
Instructions
- Combine sugar, chopped pecans, and grated orange rind in a small bowl.
- Place about 1 teaspoon of cream cheese on half of each biscuit and fold over.
- Press the edges to seal the filled biscuits.
- Dip the filled biscuits in melted margarine, then in the sugar mixture.
- Place the coated biscuits, curved side down, in a lightly greased Bundt pan.
- Drizzle remaining margarine and sugar mixture over the biscuits in the pan.
- Bake at 350°F for 40 minutes.
- Immediately invert the pan onto a plate and serve.
Tips & Substitutions
For a lighter texture, you can use light cream cheese instead of regular. If you don’t have pecans, walnuts or almonds can work as a substitute. Adding a pinch of cinnamon to the sugar mixture enhances the flavor. Ensure the biscuits are sealed well to prevent the cream cheese from leaking during baking. You can also use homemade biscuits for a fresher taste.
Serving Suggestions
Serve the orange coffee cake warm, drizzled with a bit of extra orange juice for added flavor. It pairs beautifully with a cup of coffee or tea for breakfast or brunch. Consider serving it alongside some fresh fruit or yogurt for a well-rounded meal. This cake also goes well with a side of Dill Dip(Great With Veggies!) for those looking for a savory contrast.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to two days. If you need to keep them longer, refrigerate for up to a week. To reheat, place the cake in a microwave for 10-15 seconds or warm in the oven at 300°F for about 10 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Orange Coffee Cake(With Canned Biscuits) contains roughly 481 calories, with 8g protein, 16g carbohydrates, and 44g fat. It is an excellent source of vitamin A (28% of the Daily Value), and a good source of protein and vitamin C. Note that it is relatively high in sodium, at 464mg per serving (20% 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 other flavors instead of orange?
Yes, you can substitute the orange rind and juice with lemon or lime for a different citrus flavor. Just make sure to adjust the sweetness accordingly, as lemons and limes can be more tart than oranges.
How can I make this recipe gluten-free?
To make this orange coffee cake gluten-free, substitute the canned buttermilk biscuits with gluten-free biscuit dough available in stores. Ensure all other ingredients, like sugar and cream cheese, are also certified gluten-free.
What can I do if I don't have canned biscuits?
If you don't have canned biscuits, you can use homemade biscuit dough or even a pancake mix to create a batter. Just ensure it can be shaped and filled similarly to the biscuits in the original recipe.
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).