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Orange coffee cake
3/4 cup sugar
1/2 cup pecans, chopped
1 tablespoon orange rind, grated
2 11-ounce cans buttermilk biscuits
3 ounces cream cheese, cut into 20 squares
1/2 cup butter, melted
1 cup powdered sugar
2 tablespoons orange juice
Directions:
Combine sugar, pecans and orange rind. Take each biscuit and split in half lengthwise. Place one square of cream cheese in center of biscuit and top with other half of biscuit. Dip in butter and roll in sugar mixture. Stand each biscuit on edge in a greased Bundt pan, Drizzle with remaining butter and sugar mixture. Bake at 350 degrees for 45 minutes. Immediatelly invert onto wire rack. Combine powdered sugar and orange juice then spoon over warm cake. Serve immediately.
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