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