Nutty Orange Coffee Cake

3/4 cup sugar 1/2 cup chopped pecans 2 t. orange zest Two 12 oz. cans refrigerated buttermilk biscuits (10 count) One 8 oz. pkg. cream cheese 1/2 cup (1 stick) melted butter 1 cup sifted powdered sugar 2 T. fresh orange juice

Preheat oven to 350. In a small bowl, combine the sugar, pecans, and zest. Separate the biscuits. Place about 3/4 t. cream cheese in the center of each biscuit. Fold each biscuit in half over the cheese, pressing the edges to seal. Dip the biscuits in melted butter, then dredge in the sugar mixture. Place biscuits curved side down, in a single layer in the hollows of a lightly greased 12 cup bundt pan, spacing them evenly. do not stack. Place any remaining biscuits around the tube, filling in any remaining sugar mixture. Bake for 35 to 40 minutes, until golden brown. Immediately invert the cake onto a serving platter. Combine the powdered sugar and orange juice, stirring well. Drizzle the glaze over the warm cake. Serve warm. Serves 10 to 12 Source: The Lady and Sons

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