Recipe - Nutty Orange Coffee Cake (Updated)

Three fourths cup Sugar
One half cup Chopped pecans
2 teaspoon Grated orange rind
1 pack (8 oZ) cream cheese
2 cn (11 oz) refrigerated
buttermilk biscuits
One half cup Butter; melted
1 cup Powdered sugar
2 tablespoon Fresh orange juice

Combine the first 3 ingredients in a small bowl (this is the sugar mixture
that you'll be dredging the biscuits through.) Place about 1 tsp. cream
cheese on half of each biscuit; fold biscuit over cheese; pressing edges to
seal. (You'll have a halfcircle shape) Dip biscuits in melted butter and
dredge in the sugar mixture. Place curved side down in lightly greased
Bundt pan, spacing evenly. (When I make this, the biscuits are packed
really tight....maybe I have a small Bundt pan) Drizzle remaining butter
over biscuits; sprinkle with any remaining sugar mixture. Bake 350 for 40
minutes. Immediately invert onto serving plate. Combine powdered sugar and
orange juice, stirring well; drizzle over warm coffee cake. GOOD! (Sorry if
there was some mix up) Pat Hogberg Posted to EATL Digest by Pat Hogberg
DHOGBERG@ALPHA.ALBION.EDU on Aug 30, 1997