Paula Deen Orange Coffee Cake

Paula Deen orange coffee cake is a quick breakfast bake made with refrigerated biscuits, orange zest and cream cheese glaze, ready in 30 minutes. It's an easy brunch coffee cake for Sunday dinner, a holiday table or church supper, and it's a simple pan bake that feeds a crowd.

Cut the biscuits in half and arrange them with the cut sides all facing the same way, because that is what gives you the pull-apart layers. Toss them in the pan any which way and the cake bakes up lumpy and uneven.

Paula uses flaky refrigerated biscuits as the base, so there is no yeast dough and no waiting around for anything to rise. The walnut, sugar and orange zest topping bakes into a crunchy crust, and the glaze goes on warm so it soaks into every crack.

Paula Deen Orange Coffee Cake

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Course: BreakfastCuisine: American, SouthernDifficulty: Easy

Servings

15

servings

Prep time

15

minutes

Cooking time

20

minutes

Calories

160

kcal

Flaky biscuit halves bake into soft, golden layers under a crunchy walnut and orange sugar crust. A warm cream cheese glaze sinks into the cracks, so every piece pulls apart sweet and tender.

Ingredients

• 2 tablespoons melted, plus more for pan Butter
  

• 1 (16.3 oz) can (recommend flaky) refrigerated biscuits
  

• 1/4 cup minced walnuts
  

• 1/3 cup granulated sugar
  

• 2 teaspoons orange zest
  

• 1/2 cup confectioner's sugar
  

• 2 oz softened cream cheese
  

• 2 tablespoons or more as necessary orange juice
  

Directions

• Prep the pan: Preheat the oven to 350°F and butter a 9-inch round cake pan. Then open the can of biscuits and separate the dough into 8 biscuits.
• Arrange the biscuits: Place 1 biscuit in the center of the pan, then cut the remaining 7 biscuits in half to make 14 half-circles. Arrange them around the center biscuit with the cut sides facing the same direction.
• Brush with butter: Brush the 2 tablespoons melted butter over the tops of the biscuits. That butter helps the topping stick and gives the crust its golden color.
• Add the topping: Combine the walnuts, granulated sugar and orange zest in a small bowl. Mix well, then sprinkle it evenly over the biscuits.
• Bake the cake: Bake for 20 minutes, until the top is golden brown. While it bakes, you have just enough time to make the glaze.
• Make the glaze: Combine the confectioner's sugar, softened cream cheese and orange juice in a small bowl. Blend until smooth, adding more orange juice if needed to thin it.
• Glaze and serve: Drizzle the glaze over the warm coffee cake. Then serve it right from the pan while the glaze is still soft.

Tools for this recipe

• Fat Daddio's 9-inch round cake pans, set of 2, OXO silicone pastry brush, Pyrex 3-piece glass mixing bowl set. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make this orange coffee cake without walnuts?

Yes, you can leave the walnuts out or use chopped pecans instead. The sugar and orange zest still make a good crust, though you lose a bit of crunch.

How do I store leftover orange coffee cake?

Cover the pan tightly or move the pieces to an airtight container, and keep it at room temperature for up to 2 days. The glaze has cream cheese in it, so the fridge is safer after that, and a few seconds in the microwave warms it back up.

Can I make this coffee cake ahead of time?

It tastes best fresh, since the biscuits are soft and the glaze sinks in while it is still warm. You can mix the topping and the glaze ahead, then bake and drizzle just before serving.

Can I bake this in a different pan?

A 9-inch round pan is what the recipe calls for, so the biscuits fit snugly and pull apart in a circle. An 8-inch square pan can work, but watch the bake time since the layers will be a little thicker.

What is the most common mistake with this coffee cake?

Using a glaze that is too thick is the usual problem, since it sits on top instead of soaking in. Add orange juice a teaspoon at a time until it drizzles easily, and pour it on while the cake is still warm.