Easy Orange Coffee Cake
This Easy Orange Coffee Cake takes just 10 minutes of prep time and 20 minutes to bake – it’s perfect for a quick and easy breakfast treat, and special enough to serve when entertaining.
I’m not sure if this is technically a coffee cake, but it is a fabulously easy sweet bread to serve in the mornings alongside a cup of coffee…so to me, that’s a coffee cake. 😉
It’s such an easy “recipe” that I debated about even sharing it, but I made it as a quick and easy last minute breakfast last weekend and it was so super good that I decided I’d be doing you a disservice by not sharing. And since the holidays (and maybe last weekend weekend guests) are just around the corner, I figured that it couldn’t hurt to give you another breakfast idea to have in your repertoire.
You just need a few ingredients: a can of biscuits (I used Pillsbury Grands), some sugar, an orange, powdered sugar, and a bit of cream cheese. If you live with people who will actually eat nuts in their baked goods (I don’t), some pecans or walnuts would be great here, too.
The method here couldn’t be easier. You’ll place one of the 8 biscuits in the middle of a 9-inch round cake pan or pie plate, and cut the remaining biscuits in half. Then arrange the remaining biscuit halves around the center biscuit, making sure that the cut sides face the same direction. Brush ’em with butter, top with sugar, orange zest and nuts, and bake! Then drizzle with cream cheese icing when the cake comes out of the oven.
And as you can see, I’m a pretty heavy-handed “drizzler.” My philosophy is the more cream cheese icing that you can fit on anything at anytime, the better.
This recipe came straight from Paula Deen, and no matter your opinion of her, she does make some pretty darn good stuff. And when you can make a company-worthy quick breakfast in just a few minutes, I’m all for it. I’m already thinking of some really great variations on this for the holidays…maybe a cranberry cake with an egg nog frosting?
What are your favorite quick breakfasts for entertaining?
- 1 can (16.3 ounces) biscuits (I used Pillsbury Grands)
- 2 tablespoons butter, melted
- ⅓ cup granulated sugar
- 2 teaspoons orange zest
- ¼ cup chopped nuts (walnuts or pecans)
- ½ cup powdered sugar
- 2 ounces cream cheese, softened
- 2 tablespoons orange juice
- Preheat the oven to 350 degrees F. Spray a 9-inch round cake pan or pie plate with nonstick spray.
- Open the can of biscuits and place one biscuit in the center of the pan. Cut the remaining 7 biscuits in half, and arrange the 14 pieces around the center biscuit, making sure the cut pieces are facing the same direction. Brush the tops of the biscuits with the melted butter.
- Combine sugar, orange zest and nuts (if using) in a small bowl and sprinkle over the buttered biscuits. Place the pan in the preheated oven and bake for 20 minutes, or until the tops of the biscuits are golden brown.
- In a small bowl, beat the cream cheese, powdered sugar and orange juice together until smooth. If the frosting is too thick, add a bit more orange juice. Drizzle frosting over the cake and serve.
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Interestingly enough, I didn’t grow up with an interest in cooking. In fact, I informed my mother on multiple occasions that I was not getting an advanced education so I could spend my evenings preparing meals.
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