Recipe - Nutty Orange Coffee Cakefrom Southern Living Magazine 95

Three fourths cup Sugar
One half cup Chopped pecans
2 teaspoon 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 cn (11 oz) refrigerated
buttermilk biscuits
One half cup Butter; melted
1 cup Powdered sugar
2 tablespoon 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@hotmail.com on May
05, 1998