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Orange Nutty Coffee Cake

List of Ingredients




¾ cup sugar
½ cup chopped pecans
2 teaspoons orange zest
Two 12-oz cans buttermilk biscuits (10 count)
One 8oz package cream cheese
½ cup (1 stick) melted butter
1 cup sifted confectioner’s sugar
2 tablespoons fresh orange juice


Recipe



Preheat oven to 350 degrees.
In small bowl, combine sugar, pecans, and zest; set aside.
Separate the biscuits; place about 1 teaspoon cream cheese in the center of each biscuits. Fold each biscuit in half over the cheese, pressing the edges to seal.

Dip the biscuits in the melted butter, and then dredge in the sugar mixture. Place the biscuits in a single layer in the bottom of a lightly greased 12-cup bunt pan, do not stack the biscuits. Place any remaining biscuits around the tube, filling in any of the gaps. Drizzle any remaining butter over the biscuits, and sprinkle with any remaining sugar mixture.

Bake for 35 to 40 minutes, until golden brown.
Immediately invert the cake onto platter. Combine the confectioners sugar and orange juice, stirring well, drizzle the glaze over the warm cake.

Serve warm and enjoy!