Nutty Orange Coffee Cake Recipe
Recipe Type: Dessert
Author:
Ingredients
- ¾ cup granulated sugar, in glass ramekin
- ½ cup chopped pecans, in glass ramekin
- Two 12-oz cans refrigerated buttermilk biscuits (10 count)
- One 8-oz pkg cream cheese, in glass ramekin
- ½ cup (1 stick) melted butter, in glass ramekin
- 1 cup sifted confectioners’ sugar, in glass ramekin
- 2 tbsp fresh orange juice, in glass ramekin
- 1 small bowl
- 1 whole orange (for zest)
Instructions
- Preheat the oven to 350 degrees.
- In a small bowl, combine the granulated sugar, pecans, and zest; set aside.
- Separate the biscuits.
- Place about ¾ 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 in any 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 a serving platter.
- Combine the confectioners’ sugar and orange juice, stirring well; drizzle the glaze over the warm cake.
- Serve warm.