ORANGE COFFEE CAKE

By Lynnab3

Ingredients

• GLAZE:
• 2 TABLESPOONS BUTTER, MELTED, PLUS MORE FOR PAN
• 1 (16.3 OZ)CAN REFRIGERATED BISCUTS (RECOMMENDED: PILLSBURY GRANDS FLAKY LAYER)
• 1/4 CUP MINCED WALNUTS
• 1/3 CUP GRANULATED SUGAR
• 2 TEASPOONS ORANGE ZEST
• 1/2 CUP CONFECTIONERS' SUGAR
• 2 OUNCES CREAM CHEESE, SOFTENED
• 2 TABLESPOONS ORANGE JUICE, OR MORE AS NECESSARY

Details

Adapted from foodnetwork.com

Preparation

Step 1

PREHEAT OVEN TO 350 DEGREES F. BUTTER A 9" ROUND CAKE PAN.

SEPERATE THE BISCUIT DOUGH INTO 8 BISCUITS. PLACE 1 BISCUIT IN THE CENTER OF THE PAN. CUT THE REMAINING BISCUITS IN HALF, FORMING 14 HALF-CIRCLES. ARRANGE THE PIECES AROUND THE CENTER BISCUIT WITH CUT SIDES FACING IN THE SAME DIRECTION. BRUSH MELTED BUTTER OVER THE TOPS OF THE BISCUITS.

IN A SMALL BOWL, COMBINE THE WALNUTS, GRANULATED SUGAR, AND ORANGE ZEST. MIX WELL AND SPRINKLE OVER BISCUITS. BAKE FOR 20 MINUTES OR UNTIL GOLDEN BROWN.

MEANWHILE, IN A SMALL BOWL COMBINE CONFECTIONERS' SUGAR CREAM CHEESE, AND ORANGE JUICE. BLEND UNTIL SMOOTH ADDING MORE ORANGE JUICE, IF NEEDED, TO THIN. DRIZZLE GLAZE OVER THE WARM COFFEE CAKE AND SERVE