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Orange-Mascarpone Coffee Cake

4 star rating
 

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Submitted by: pamela.s

 

This coffee cake uses Pillsbury biscuts, filled with mascarpone cheese, dipped in butter, then in a cinnamon-sugar-orange mixture.
 

Ingredients

  • 1 cup sugar
  • 1 tsp cinnamon
  • 1 Tbsp grated orange zest
  • 8 oz mascarpone cheese
  • 1 stick melted margarine
  • 2 (12 oz) cans Pillsbury biscuits (10 count)
  • 1 cup confectioner sugar
  • 3 Tbsp juice from fresh orange
  • 1/2 cup chopped pecans (optional)

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Method

Preheat oven to 350 degrees. In a small bowl, combine sugar, cinnamon and orange zest; set aside. Reserve 1 Tbsp. mascarpone cheese for icing, then combine 1 Tbsp of the orange juice with the remaining mascarpone cheese. Separate both cans of biscuits. Place about 1 tsp. of the mascarpone cheese mixture into middle of biscuit. Close edges over and roll into a ball. Dip ball into melted margarine and then roll in cinnamon-sugar mixture. Place ball in a lightly greased Bundt cake pan. Continue to do this with all of the biscuits. Drizzle remaining butter and sugar mixture over the biscuits in pan. Bake for 25-30 minutes, or until biscuits are done. Invert onto cake platter immediately. In a small bowl combine the confectioners sugar, the 2 Tbsp orange juice, and the reserved 1 Tbsp mascarpone cheese. Drizzle this over the cake while still warm. Sprinkle with nuts, if desired.

 

Notes: This smells so good when baking. The orange and cinnamon flavors are great together. This is like a monkey bread that my kids and grandkids all love.

 

Number of Servings: 10

 

Submitted by: pamela.s ()

 

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