Nutty Orange Coffee Cake 
Based on 2 reviews
Ingredients:
1/2 cup (1 stick) melted butter
1 8-ounce package cream cheese
2 12-ounce cans refrigerated buttermilk biscuits (10 count)
2 teaspoon Orange Zest
1/2 cup chopped pecans
3/4 cup granulated sugar
1 cup sifted confectioners’ sugar
2 tablespoon fresh orange juice
Directions
Preheat the oven to 350 degrees. In a small bowl, combine the granulated sugar, pecans, and zest; set aside. Separate the biscuits. Place about 3/4 teaspoon 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 granulated sugar mixture. Place the 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 any gaps. Drizzle any remaining butter over the biscuits, and sprinkle with any remaining sugar mixture. Bake for 35-40 minutes, until golden brown. Immediately invert the cake onto a serving platter. Combine the confectioners’ sugar and orange juice, stirring well; drizzle the glaze over the warm cake. Serve warm.
L&S Too, pg. 135
Courtesy of Paula Deen
Servings: 10-12 servings
Prep Time: 25 min
Cook Time: 35 min
Difficulty: Easy
Show: Paula's Home Cooking/Lady and Sons Too! cookbook/Nov/Dec 2005 issue
Ratings for this Entry:
Submitted on November 11, 2009
Absolutely wonderful!!
Submitted on October 10, 2009
This coffee cake was really good in an orangey way but time consuming to make.
