Orange Cream Cheese Coffee Cake
A moist, flavorful coffee cake featuring orange and cream cheese notes, coated in cinnamon sugar, perfect for breakfast or brunch gatherings with family and friends.
Ingredients
Instructions
- Cut each biscuit into fourths.
- Combine 1/2 cup sugar and cinnamon in a plastic bag and shake biscuit pieces to coat.
- Place coated biscuit pieces in a well-greased Bundt pan.
- Melt butter and mix with 1/4 cup sugar and cinnamon.
- Add nuts to the butter mixture and pour over the biscuits in the pan.
- Bake at 350°F for 30 minutes or until done.
- Turn the coffee cake out of the pan and top with glaze.
Tips & Substitutions
For a richer flavor, consider adding orange zest to the sugar-cinnamon mixture. If you'd like a nutty crunch, walnuts or pecans make excellent additions. You can also use homemade biscuits if you prefer not to use refrigerated ones. For a twist, try substituting the butter with coconut oil for a dairy-free option. This coffee cake pairs beautifully with Pumpkin Logs for a delightful brunch spread.
Serving Suggestions
Serve this coffee cake warm, drizzled with a simple glaze made from powdered sugar and orange juice for extra sweetness. It pairs well with a side of fresh fruit or a dollop of whipped cream. For a complete breakfast or brunch, consider serving it alongside Muffins (Any Kind) or a light salad.
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, place slices in the microwave for about 15-20 seconds or warm in the oven at 350°F until heated through, ensuring it stays moist.
Nutrition & Diet Analysis (per serving)
Each serving of Orange Cream Cheese Coffee Cake contains roughly 225 calories, with 2g protein, 30g carbohydrates, and 12g fat. It is an excellent source of vitamin C (29% of the Daily Value), and a good source of dietary fiber. It also contributes 3g of dietary fiber toward your daily target.
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 make sure to thaw them first before cutting and coating them in the sugar-cinnamon mixture. The texture may differ slightly, but they'll still turn out delicious.
How can I make this recipe gluten-free?
To make this coffee cake gluten-free, substitute the refrigerated biscuits with gluten-free biscuit dough. There are many ready-made options available that work well in this recipe. Just ensure all other ingredients are also gluten-free to maintain the integrity of the dish.
What can I use instead of butter in this recipe?
You can replace the butter with margarine or a plant-based butter for a dairy-free version. Additionally, for a healthier option, unsweetened applesauce can be used in a 1:1 ratio, though this may alter the flavor slightly.
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).