3/4 c Sugar
1/2 c Chopped pecans
2 ts Grated orange rind
1 pk (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 cn (11 oz) refrigerated
-buttermilk biscuits
1/2 c Butter; melted
1 c Powdered sugar
2 tb 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.
Yields
1 Servings