Orange Cream Cheese Stuffed Biscuit Cake

1
Christine Whisenhunt

By
@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.**

Rating:

★★★★★ 4 votes

Comments:
Serves:
Makes one bundt.
Prep:
20 Min
Cook:
45 Min

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

How to Make Orange Cream Cheese Stuffed Biscuit Cake

Step-by-Step

  1. Combine sugar, pecans and orange rind in a small bowl. Put melted butter in a separate bowl. Separate each biscuit in half.
  2. 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.
  3. Stand each finished biscuit on edge in a lightly greased 12 cup (10 inch) bundt pan, spacing evenly. Drizzle with remaining sugar mixture.
  4. Bake at 350F for 40 minutes, or until golden brown. Immediately invert onto a wire rack. Combine powdered sugar and orange juice.
  5. Spoon over warm cake. Serve while warm.

Printable Recipe Card

About Orange Cream Cheese Stuffed Biscuit Cake




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