Orange-Mascarpone Coffee Cake 1/2 cup sugar 1 tsp. ground cinnamon 1/2 stick melted margarine 4-1/2 Tbs. Mascarpone cheese 1 Tbs. orange zest 12 oz. can Pillsbury home-style buttermilk biscuits (10-count) 1 cup powdered sugar 1 to 2 Tbs. fresh squeezed orange juice 1/2 cup chopped pecans, optional 1. Heat oven to 350. Lightly spray a 8- or 9-inch round baking pan with Pam for baking. 2. In a small bowl, combine sugar and cinnamon; set aside. Melt margarine in a small bowl. Combine 10 tsp. of the Mascarpone cheese with the orange zest; set aside. Open the can of biscuits and separate. 3. Place 1 tsp. of the mascarpone cheese in the center of each biscuit, fold over to seal edges and then roll into ball. Roll the ball i the margarine and then in the cinnamon-sugar mixture. Place in pan. Continue with the remaining biscuits. Place them side by side and in the center, not stacked on each other. 4. Drizzle any leftover margarine and cinnamon-sugar over the biscuits. Sprinkle with nuts. Bake until biscuits are done (about 25 minutes.) Remove from oven and invert onto cake platter immediately. Let pan set about 2 minutes then carefully remove. 5. In a small bowl, combine powdered sugar, remaining mascarpone cheese and 1 Tbs. of the orange juice. (Add more juice as needed to make consistency to drizzle but not too thin.) Drizzle over the cake while it is still warm. (Very rich icing, so may not use all of it.) Serve cake warm, pull apart the biscuits. Serves 5 to 6. -The Parkersburg News and Sentinel Annual Cookbook, 2006 _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
