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Key West Coffee Cake

orange in Key West Coffee Cake

Delight family or weekend guests with this marvelous citrus inspired Key West Coffee Cake warm from the oven. Orange and pineapple pair up for great citrus flavor.


2 oranges, peeled, sectioned, and seeded
1 15-1/4-ounce can pineapple tidbits (juice pack), drained
1 cup frozen orange juice concentrate, thawed
1/3 cup water
1/4 cup granulated sugar
1/4 cup cornstarch
3-1/2 cups packaged reduced-fat biscuit mix
1/2 cup granulated sugar
3/4 cup skim milk
1/2 cup refrigerated or frozen egg substitute, thawed, or 1 egg plus 2 egg whites
2 tablespoons margarine or butter, melted
1/2 cup packed brown sugar
1/2 teaspoon ground cinnamon


In a medium saucepan stir together the orange sections, drained pineapple tidbits, 1/4 cup thawed concentrate, water, 1/4 cup granulated sugar, and cornstarch. Cook and stir until mixture is thick and bubbly. Set aside.

In a mixing bowl stir together biscuit mix, remaining concentrate, 1/2 cup granulated sugar, milk, egg product, and margarine. Spread half of the batter in a greased 13 x 9 x 2-inch baking pan. Spread fruit mixture over batter. Drop remaining batter in small mounds on filling.

For topping, stir together brown sugar and cinnamon. Sprinkle topping over batter. Bake in a 350 degree oven for 40 to 45 minutes or until golden brown. Serve warm.

Nutrition Information

Recipe makes 15 servings.
Serving size: 1 slice
Calories: 248; Total Fat: 4g; Saturated Fat: 1mg; Cholesterol: 0mg; Sodium: 364mg; Carbohydrates: 49g; Fiber: 1g; Protein: 4g

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