Nutty orange coffee cakefrom southern living magazine '95

Yield: 1 Servings

Measure Ingredient
¾ cup Sugar
½ cup Chopped pecans
2 teaspoons Grated orange rind
1 pack (8 oz) cream cheese (probably won't use the whole package; but I always use more than the 4 oz. the recipe originally called for)
2 cans (11 oz) refrigerated buttermilk biscuits
½ cup Butter; melted
1 cup Powdered sugar
2 tablespoons Fresh orange juice

This recipe came from a '95 issue of Southern Living Magazine. It's an easy coffee cake and sooo rich!!

Combine the first 3 ingredients in small bowl; set aside. Place about 1 tsp. cream cheese on half of each biscuit; fold biscuit over cheese, pressing edges to seal. Dip biscuits in melted butter, and dredge in the sugar mixture (the first 3 ingredients that you had set aside); place curved side down in lightly greased 12 c. bundt pan, spacing evenly.

Drizzle remaining butter over biscuits; sprinkle with any remaining sugar mixture. Bake 350 F. for 40 min. Immediately invert onto serving plate.

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

Posted to TNT Recipes Digest by pat hogberg <p_hogberg@...> on May 05, 1998

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