MARMALADE CREAM CHEESE COFFEE CAKE

Marmalade Cream Cheese Coffee Cake image

Provided by Deb Lund

Time 1h30m

Number Of Ingredients 15

THE DOUGH
Pam
3 canned buttermilk biscuits (not Grands)
THE FILLING
6 oz cream cheese
1/2 c sugar
1/4 c orange marmelade
THE COATING
4 Tbsp butter or magarine
1/2 c orange marmalade
1 c sugar
THE GLAZE
1 c powdered sugar
3 Tbsp orange juice
the leftover marmalade and butter

Steps:

1. Preheat oven to 350. Spray a bundt pan with Pam.
2. Combine all ingredients for filling and beat until smooth.
3. Melt butter in a microwave safe dish and add marmalade to this. Microwave for about 30 seconds to melt marmalade. Cool 2-3 minutes, stir frequently.
4. Put 1 cup of sugar in a shallow bowl.
5. Set up your workstation. A cutting board to prepare the biscuit. The bowl with the cream cheese, the bowl with the sugar, the bowl with the melted marmalade and butter.
6. Take a biscuit, flatten it and put a small dollop of the cream cheese mix in the middle. Then fold in half pinching ends together. This is like making a stuffed dumpling or a pierogi or a ravioli. If you are having trouble with the cream cheese coming out, use less in the next biscuit.
7. Lightly dip folded biscuit into marmalade and butter mixture. Then roll gently in the sugar mixture to lightly coat.
8. Put into pan with the seamed edge up. They should be laid next to each other like spoke on a bicycle wheel.
9. Repeat until all stuffed and rolled biscuits are in pan evenly layered. Bake at 350 degrees for 30 minutes, the top will be browned.
10. While it's baking combine 1 cup of sugar, the remaining butter and marmalade mixture and 3 tablespoons of orange juice in a pan and bring to a simmer, stirring constantly.
11. When cake is done remove from oven and immediately invert onto a plate.
12. Spoon the glaze over all. This tastes good both warm and cold. Enjoy.