Orange Cream Cheese Stuffed Biscuit Cake

This is a great breakfast or brunch cake, perfect with coffee or tea.

Ingredients

1/4 c sugar
1/2 c chopped pecans
1 Tbsp grated orange rind
2 can(s) (11 oz./ea.) buttermilk biscuits (I prefer the flakey ones)
1 pkg (3 oz.) cream cheese, cut into 20 squares
1/2 c butter, melted
¼ tsp orange extract

Glaze: 

1 c sifted powdered sugar
2 Tbsp orange juice

Combine sugar, pecans and orange rind in a small bowl. Put melted butter in a separate 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. 

Top with orange glaze by Combining powdered sugar and orange juice. Spoon over warm cake. 

Serve while warm.


Prep Time: 20 Min
Cook Time:45 Min



Shared by Vicki Lewman Terra



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