Orange Cream Cheese Stuffed Biscuit Cake

Christine Whisenhunt Recipe

By Christine Whisenhunt cwhisenhunt

The original name of this cake is just Orange Cake, but I have never heard of anything like this, and thought it deserved a more descriptive name that captured everything going on in it. This sounds like a great breakfast or brunch cake, perfect with coffee or tea. A great treat to make for a luncheon or tea. This is yet another recipe from that cookbook that my great aunt gave me that was compiled for her local high school homecoming reunion. It's so unusual and sounds so good that I just had to share. Enjoy!

Note:Photos borrowed from the internet.

**Original recipe is from the Plummerville Homecoming Cookbook, 1994, and the recipe credit goes to Merritt L. Crawford.**


Recipe Rating:
 4 Ratings
Serves:
Makes one bundt.
Prep Time:
Cook Time:

Ingredients

1/4 c
sugar
1/2 c
chopped pecans
1 Tbsp
grated orange rind
2 can(s)
(11 oz./ea.) buttermilk biscuits
1 pkg
(3 oz.) cream cheese, cut into 20 squares
1/2 c
butter, melted
FOR GLAZE:
1 c
sifted powdered sugar
2 Tbsp
orange juice

Directions

1
Combine sugar, pecans and orange rind in a small bowl. Put melted butter in a seperate bowl. Separate each biscuit in half. Put a piece of cream cheese in the center of one half and cover with remaining half, pinching sides together. Dip in butter and dredge in sugar mixture. Stand each finished biscuit on edge in a lightly greased 12 cup (10 inch) bundt pan, spacing evenly. Drizzle with remaining sugar mixture. Bake at 350 degrees for 40 minutes, or until golden brown. Immediately invert onto a wire rack. Combine powdered sugar and orange juice. Spoon over warm cake. Serve while warm.