Serving Up Sunshine (Recipe: Orange Marmalade Coffee Cake)

Whether a coffee cake is made from freshly mixed batter, frozen rolls or refrigerated biscuits makes no difference to me. As long as it tastes great and brightens the morning of those at my breakfast table, I'm a happy baker.

 

Prepared using sweet orange marmalade and refrigerated buttermilk biscuits, the only things you'll need to add are a few moments of your time along with some sugar, butter and cinnamon. Before you can sit down to enjoy a cup of coffee, you'll have created a citrusy coffee cake you'll be proud to serve for breakfast or brunch.

Ready to serve up some sunshine? Grab your Bundt pan and let's get started!

 

Orange Marmalade Coffee Cake

Recipe adapted from my The Ultimate Southern Living Cookbook (circa 1999)

• 1 cup sweet orange marmalade
• 2 tablespoons (or more to taste) chopped, lightly toasted walnuts
• 1 cup firmly packed white granulated or brown sugar (each work well and both taste great)
• 1 teaspoon ground cinnamon
• 2 (approximately 12 ounce) cans of refrigerated buttermilk biscuits
• 1/2 cup melted butter or margarine

Preheat oven to 350 degrees F for baking. Spread marmalade evenly in the bottom of a greased, 12-cup Bundt pan; top with walnuts. Melt butter in a small bowl. In a medium-sized bowl, combine sugar and cinnamon. In assembly-line fashion, place ingredients in the following order: bowl of melted butter, bowl of sugar/cinnamon mixture, and prepared Bundt pan. Separate refrigerated biscuits, dip in melted butter, then dredge in sugar/cinnamon mixture. Stand biscuits on edge (standing upright) around Bundt pan, spacing as evenly as possible. Drizzle any remaining butter over biscuits, and sprinkle with any remaining sugar/cinnamon mixture. Place in 350 degree F oven and bake for approximately 35 minutes, or until top of biscuits turn just golden. Cool in pan on wire rack for about 5 minutes, then invert onto a serving platter or dish. Serve immediately.

Yield: Serves 8

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Comments

[Michelle]

This is gorgeous. Definitely a bright twist on monkey bread. I'm bookmarking!

[Susan]

Sandie, I have been trying to comment unsuccessfully for some time. I just wanted to let you know I am reading! Somehow my comments just aren't being published. I'm sure it's something I am doing wrong.

I am drooling all over these pics!

[Sandie {A Bloggable Life}]

Thanks, Michelle! Hope you enjoy!

Susan - Your comments are going through, I promise! I just have comment moderation enabled as a spam preventative (and sometimes Typepad takes a little longer to notify me), but they are coming through so keep commenting! :) Thanks again for all your kind words & emails, I apppreciate them!

P.S. If it's any consolation, even my own comments get moderated here---and it's my blog, lol!