Discovered in my Summer In the Country cookbook from Gooseberry Patch, the following recipe for Orange-Walnut Brunch Cake is one of the tastiest uses I've found for refrigerated biscuits.
Arranged in a round cake pan, topped with sugared & zested walnuts, baked in a 350 degree oven and drizzled with homemade citrus-cream cheese icing when done, refrigerated biscuits can quickly become something of a masterpiece. It is amazing how so few ingredients and such minimal efforts can produce a truly delightful and satisfying coffee cake---one that is more than capable of keeping guests and family members coming back for more.
Find it hard to believe refrigerated biscuits can taste that good? I bet this recipe will surprise you. And if you're like me, you'll find Orange-Walnut Brunch Cake making a regular appearance on your breakfast menu as well.
Orange-Walnut Brunch Cake
(recipe adapted from Summer In the Country by Gooseberry Patch)
- 1 (17.3 ounce) tube refrigerated jumbo biscuits (I used Pillsbury Grands! Homestyle Buttermilk, but your favorite variety will do)
- 1/3 cup walnuts, chopped coarse or fine (cook's choice)
- 1/3 cup granulated sugar
- 1 tablespoon freshly grated orange zest
- 2 tablespoons butter, melted
- 1/2 cup powdered (confectioner's) sugar
- 3 tablespoons reduced-fat cream cheese, softened
- 2 tablespoons orange juice
Spray a 9" round cake pan or pie dish with non-stick cooking spray. Separate refrigerated biscuits, placing 1 biscuit in the center of your baking dish. Using kitchen shears, cut remaining biscuits in half, forming half-circles. Arrange half-circle pieces around center biscuit, with all cut sides facing the same direction and overlapping just slightly if necessary. Brush tops of biscuits with melted butter. In a small bowl, combine walnuts, sugar and orange zest, tossing thoroughly to combine. Sprinkle walnut-sugar mixture over the tops of biscuits. Bake at 375 degrees F for approximately 20 minutes, or until golden. While brunch cake is baking, mix powdered sugar, cream cheese and orange juice in a small-medium bowl until icing is combined and of desired drizzling consistency (adjust orange juice or powdered sugar as necessary). When brunch cake is done, remove from oven, allow to cool just slightly, and drizzle icing over warm cake. Allow to cool for 10 minutes. Serve warm.
Yield: serves 6 as a breakfast or brunch side.
I love the ease of preparation here...and the taste I can only imagine.
Posted by: bellini valli | 07/26/2010 at 06:18 AM
Sandie...I'm going to try this tomorrow for our guests...looks awesome!
Posted by: Mary Jo - Aska Lodge B&B | 07/26/2010 at 09:36 AM