Nutty Orange Coffee Cake

By McLean

Ingredients

• 3/4 cup sugar
• 1/2 cup chopped pecans
• 2 teaspoons grated orange rind
• 1/2 (8 oz.) package cream cheese
• 2 (11 oz.) cans refrigerated buttermilk biscuits
• 1/2 cup butter, melted
• 1 cup sifted powdered sugar
• 2 tablespoons fresh orange juice

Preparation

Step 1

Combine first 3 ingredients in a small bowl and set aside.

Place about 3/4 teaspoon cream cheese in center of each biscuit; fold biscuit in half over cheese pressing edges to seal.

Dip biscuits in melted butter, and dredge in sugar mixture; place biscuits, curved side down, in a single layer in curves of a lightly greased 12-cup Bundt pan, spacing evenly (do not stack). Place any remaining biscuits around center tube of pan, filling in spaces, if necessary. Drizzle any remaining butter over biscuits; sprinkle with any remaining sugar mixture.

Bake at 350 degrees for 35 to 40 minutes or until done. Immediately invert onto a serving plate.

Combine powdered sugar and orange juice, stirring well; drizzle over warm coffee cake. Serve immediately.