Table of Contents

Orange Cream Cheese Coffee Cake: A Slice of Sunshine

The memory is still so vivid: Sunday mornings at my grandmother’s, the aroma of coffee brewing and something sweet baking in the oven. That “something sweet” was often this Orange Cream Cheese Coffee Cake. I can picture her now, humming softly as she carefully layered the biscuit pieces, each one a tiny vessel of creamy goodness. It wasn’t just a cake; it was a symbol of love, warmth, and togetherness that filled our home every weekend.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 12
Yield: 1 10-inch Coffee Cake
Dietary Type: Not specified

Ingredients

3/4 cup granulated sugar
1/2 cup chopped pecans
1 tablespoon grated orange rind
2 (11 ounce) cans refrigerated buttermilk biscuits (1869 brand)
1 (8 ounce) package cream cheese, cut into 20 squares
1/2 cup margarine or 1/2 cup butter, melted

Glaze

1 cup sifted powdered sugar
2 tablespoons orange juice

Equipment Needed

Large bowl
Fork
Lightly greased 12-cup Bundt pan
Measuring cups and spoons
Serving plate

Instructions

Begin by preparing the topping. In a large bowl, combine the 3/4 cup granulated sugar, 1/2 cup chopped pecans, and 1 tablespoon grated orange rind. Mix well with a fork until thoroughly combined, then set aside for later use. This fragrant mixture will add a delightful crunch and a subtle citrusy aroma to your coffee cake.
Now, prepare the biscuits. Separate both cans of refrigerated buttermilk biscuits into individual biscuits. Then, very gently separate each individual biscuit in half, creating two thinner rounds.
Fill each biscuit half with cream cheese. Place one cream cheese square between the two halves of a biscuit. Pinch the sides together firmly to seal each biscuit back together, ensuring the cream cheese is fully enclosed. This step is crucial to prevent the filling from melting out during baking.
Dip and coat the filled biscuits. Dip each cream cheese-filled biscuit into the 1/2 cup of melted margarine or butter, ensuring it’s well coated. Immediately after dipping in butter, dredge the biscuit in the granulated sugar mixture, coating all sides evenly. This coating will create a caramelized, crispy exterior during baking.
Arrange the biscuits in the Bundt pan. Stand the coated biscuits on their edge in a lightly greased 12-cup Bundt pan, spacing them evenly around the pan. The upright positioning allows for even baking and creates a beautiful, layered effect when the cake is inverted.
Drizzle and sprinkle for extra flavor. Drizzle any remaining melted butter evenly over the biscuits in the pan. Then, sprinkle any remaining granulated sugar mixture over the top. This ensures that every part of the coffee cake is infused with buttery, sugary goodness.
Bake the coffee cake. Bake in a preheated oven at 350 degrees Fahrenheit for 45 minutes, or until the coffee cake is golden brown and cooked through. To check for doneness, insert a toothpick into the center; it should come out clean or with a few moist crumbs. Ovens can vary, so keep a close eye on the cake during the last 10-15 minutes of baking.
Invert immediately. Once the coffee cake is baked, remove it from the oven and immediately invert it onto a serving plate. This prevents the cake from sticking to the pan and ensures a clean release.
Prepare the glaze. While the coffee cake is baking, prepare the glaze. In a small bowl, combine 1 cup sifted powdered sugar and 2 tablespoons orange juice. Stir well until smooth. Sifting the powdered sugar ensures a lump-free glaze.
Drizzle the glaze and serve. Once the coffee cake is inverted onto the serving plate, drizzle the prepared glaze evenly over the warm bread. The warmth of the cake will allow the glaze to melt slightly and create a beautiful, glossy finish. Serve the Orange Cream Cheese Coffee Cake immediately.

Expert Tips & Tricks

Cream Cheese Consistency: Ensure the cream cheese is cold for easier handling and to prevent it from completely melting during baking.
Biscuit Dough: Work quickly with the biscuit dough, as it can become sticky as it warms up.
Bundt Pan Preparation: Grease the Bundt pan very thoroughly to prevent sticking. A non-stick baking spray with flour is ideal.
Make Ahead: You can assemble the coffee cake a day ahead and store it, covered, in the refrigerator until ready to bake. Add about 10 minutes to the baking time if baking directly from the refrigerator.
Flavor Boost: For a more intense orange flavor, add 1/2 teaspoon of orange extract to the sugar mixture.

Serving & Storage Suggestions

This Orange Cream Cheese Coffee Cake is best served warm, allowing the glaze to be slightly melty and the cream cheese filling to be soft and gooey. It pairs perfectly with a cup of coffee or tea.

To store leftovers, wrap the coffee cake tightly in plastic wrap or place it in an airtight container. It can be stored at room temperature for up to 2 days, in the refrigerator for up to 5 days, or in the freezer for up to 2 months. To reheat, warm individual slices in the microwave or the entire cake in a low oven (300°F) until heated through.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	387 kcal	19%
Total Fat	21.7g	33%
Saturated Fat	8.7g	44%
Cholesterol	21.4mg	7%
Sodium	625.7mg	26%
Carbohydrate	44.1g	15%
Fiber	0.9g	4%
Sugar	27.1g	–
Protein	3.7g	7%

Note: Nutritional information is an estimate and may vary based on specific ingredients and serving sizes.

Variations & Substitutions

Lemon Version: Substitute lemon rind and lemon juice for the orange rind and orange juice for a zesty lemon twist.
Nut-Free: Omit the pecans or substitute with shredded coconut for a nut-free option.
Spiced Coffee Cake: Add 1/2 teaspoon of ground cinnamon or nutmeg to the sugar mixture for a warm, spiced flavor.
Gluten-Free: Use gluten-free buttermilk biscuits to make this cake gluten-free.
Dairy-Free: Substitute dairy-free margarine and cream cheese alternative to make this dairy-free.

FAQs (Frequently Asked Questions)

Q: Can I use a different brand of biscuits?
A: While the recipe specifies 1869 brand, you can use other refrigerated buttermilk biscuit brands. Just ensure the biscuit size is similar to maintain the correct ratios.

Q: What if I don’t have a Bundt pan?
A: You can use a 9×13 inch baking pan, but the baking time may need to be adjusted slightly. Check for doneness starting at 35 minutes.

Q: Can I omit the cream cheese filling?
A: Yes, you can omit the cream cheese. Simply separate the biscuits, dip them in butter and sugar mixture as normal, and arrange them in the pan.

Q: Can I make this cake ahead of time?
A: Yes, you can assemble the cake a day ahead and store it, covered, in the refrigerator. Add about 10 minutes to the baking time.

Q: The top of my coffee cake is browning too quickly. What should I do?
A: If the top is browning too quickly, tent the pan with aluminum foil during the last 15-20 minutes of baking.

Final Thoughts

This Orange Cream Cheese Coffee Cake is more than just a recipe; it’s an invitation to create warm memories and share a delicious treat with loved ones. It’s simple enough for a casual weekend brunch, yet elegant enough for a special occasion. So gather your ingredients, preheat your oven, and let the sweet aroma of citrus and cream cheese fill your kitchen. I encourage you to try this recipe and adapt it to your preferences, and don’t forget to share your creations and feedback! This delightful cake is sure to become a family favorite.

Orange Cream Cheese Coffee Cake Recipe