Author: Delia // Category:
Cake,
Coffee cake,
Orange
Ingredients
- 3/4 cup granulated sugar
- 1/2 cup chopped pecans
- 2 teaspoons orange zest
- 2 (12-ounce) cans refrigerated buttermilk biscuits (10 count)
- 1 (8-ounce) package cream cheese
- 1/2 cup (1 stick) melted butter
- 1 cup sifted confectioners' sugar
- 2 tablespoons fresh orange juice
Directions
Preheat the oven to 350 degrees F.
In a small bowl, combine the granulated sugar, pecans, and zest; set aside. Separate the biscuits. Place about 3/4 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, then dredge in the granulated sugar mixture. Place the biscuits, curved-side down, in a single layer in the hollows of a lightly greased 12-cup bundt pan, spacing them evenly (do not stack). 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 35 to 40 minutes, until golden brown. Immediately invert the cake onto a serving platter. Combine the confectioners' sugar and orange juice, stirring well; drizzle the glaze over the warm cake. Serve warm.
Author: Delia // Category:
Cake,
Coffee cake
- Ingredients
-
- 1 tablespoon cinnamon
- 4 tablespoons softened butter
- 1/3 cup brown sugar
- 2 tablespoons all-purpose flour
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter, at room temperature
- 1 1/2 cups sugar
- 3 eggs
- 2 teaspoons vanilla extract
- 1 16-ounce container sour cream
- Confectioners' sugar, for dusting
- Instructions
-
-
Heat the oven to 350ยบ and grease a 12-cup bundt pan (or two 9- by 5-inch loaf pans, or two 6-cup bundt pans). To make the cinnamon filling, place the cinnamon, butter, brown sugar, and flour in a small bowl and mix with your fingers. Set aside.
-
For the coffee cake, combine the flour, baking powder, baking soda, and salt in a large mixing bowl. In a separate large bowl, cream the butter and sugar, then beat in the eggs, one at a time. Beat in the vanilla extract and the sour cream. Gradually add the dry ingredients, beating well after each addition.
-
Spoon half of the coffee cake batter into the large bundt pan (or, if you're using two smaller pans, one quarter of it into each pan). Crumble the cinnamon mixture over the top. Pour in the remaining batter and then use a table knife to swirl the cinnamon throughout. Bake for 50 to 60 minutes (or 35 to 40 minutes for the smaller loaves) or until a toothpick inserted in the cake comes out clean.
-
Invert the coffee cake onto a rack and cool it thoroughly before dusting with confectioners' sugar. Place the cake on a doily-covered plate, wrap it in red or green cellophane, and tie with a bow. Serves 10 to 12.
- Source:
- FamilyFun Magazine
Author: Delia // Category:
Cake,
Coffee cake
Prep Time: 20 min
Total Time: 2 hours 30 min
Makes: 16 servings
|
| 3 | cups Original Bisquick® mix |
| 3/4 | cup granulated sugar |
| 1/4 | cup vegetable oil |
| 1 1/2 | teaspoons vanilla |
| 2 | eggs |
| 1 | cup plain fat-free yogurt |
| 2 | cups fresh or Cascadian Farm® frozen organic blueberries |
| 1/2 | cup finely chopped almonds, if desired |
| 1/4 | cup orange-flavored liqueur or orange juice |
| 3/4 | cup dried cherries |
|
| 1 | cup powdered sugar |
| 4 | teaspoons orange juice |
| 1/2 | teaspoon vanilla |
Methods:
1.
| Heat oven to 350°F. Generously grease 12-cup fluted tube cake pan with shortening; lightly flour. |
| 2. | In large bowl, stir Bisquick mix, granulated sugar, oil, vanilla, eggs and yogurt until mixed. Stir in remaining coffee cake ingredients. Pour into pan. |
| 3. | Bake 50 to 55 minutes or until toothpick inserted near center comes out clean. Cool 15 minutes; remove from pan. Cool completely, about 1 hour. |
| 4. | In small bowl, stir glaze ingredients until smooth and thin enough to drizzle. Drizzle over coffee cake. |
| Bake 1 hour to 1 hour 5 minutes. |
