Orange Coffee Cake
  • 3/4 cup sugar
  • 1/2 cup pecans, chopped
  • 2 teaspoons orange zest
  • 1 12 ounce cans refrigerated buttermilk biscuits (10 count)
  • 1 8 ounce cream cheese, room temperature
  • 1/2 cup butter, melted
  • 1 cup confectioners sugar, sifted
  • 2 tablespoons fresh orange juice
  1. Preheat oven to 350 degrees. In a small bowl, combine first 3 ingredients; set aside. Separate biscuits. Place 3/4 teaspoon cream cheese in center of each biscuit. Fold each biscuit in half over cheese, pressing edges to seal. Dip biscuits in melted butter, then dredge in sugar mix. Place the biscuits, curved-side down, in a single layer in the hollows of a lightly greased 12 cup bundt pan (do not stack). Place remaining biscuits around the tube, filling any gaps. Drizzle remaining butter over biscuits, and sprinkle with remaining sugar mix. Bake for 35-40 minutes, untiil golden brown. Immediately invert onto serving platter. Combine the confectioners' sugar and orange juice, stirring well; drizzle glaze over warm cake