Orange
Coffeecake
Prepare a delicious coffeecake with the flavor of fresh oranges. Refrigerated biscuits are stuffed with cream
cheese, dredged in zest flavored sugar, and drizzled with melted butter. The zest is the outermost skin layer of the
orange which is removed with the aid of a citrus zester or fine grater. Only the orange portion of the skin and not
the white pith is considered the zest.
Ask an adult to zest and slice oranges. Have fun in the kitchen but
always clean up.
Recipe:
3/4 cup granulated sugar
2 12-ounce cans refrigerated
buttermilk biscuits (10)
1 8-ounce package cream
cheese, softened
1 stick melted unsalted butter
1 cup confectioners’ sugar, sifted
2 large juice oranges,
zest and juice
Preheat oven to 350-degrees.
Zest oranges and squeeze juice into a small bowl. In another small bowl, combine the granulated
sugar and fresh zest. Set aside.
Separate the biscuits. Place 1
teaspoon cream cheese in the center of each biscuit. Fold each biscuit in half over the cheese,
pressing the edges to seal. Dip the
biscuits in melted butter and then dredge in the granulated sugar mixture. Place the biscuits, curved side down in a
single layer in a 12 cup bundt pan coated with a spray of Canola oil. Place any remaining biscuits around the tube,
filling any gaps. Drizzle any remaining butter
over the biscuits and sprinkle with any remaining sugar mixture. Bake for 30 to 40 minutes or until golden
brown. Immediately invert the cake onto
a serving plate. Whisk together the
confectioners’ sugar and the fresh squeezed orange juice (about 1/4 cup). Drizzle glaze over the warm cake. Serve warm.
Yield: 8 servings.
Carolyn Gass Hardimon, M. S. Family and Consumer Science Home Economist