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Nutty Orange Coffee Cake




Source of Recipe


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List of Ingredients






3/4 cup sugar
½ cup chopped pecans
2 tablespoons grated orange zest
2 (10-count) cans refrigerated buttermilk biscuits
8 ounces cream cheese, softened
½ cup butter, melted
1 cup sifted confectioners' sugar
2 tablespoons fresh orange juice

Directions:

Preheat oven to 350 F.

Mix the sugar, pecans and orange zest in a shallow dish.

Split the biscuits horizontally into halves. Spread each half with about 1 teaspoon of the cream cheese. Fold in half and press the edge to seal. Dip each in the butter. Roll in sugar mixture. Arrange, curved-side down, in a Bundt pan. Drizzle the remaining butter over the top. Sprinkle with the remaining sugar mixture.

Bake for 45 to 55 minutes or until brown. Invert immediately onto a serving plate. Drizzle with a mixture of the confectioners' sugar and orange juice. Serve hot. Makes 16 servings.


Recipe