Orange Breakfast Coffee Cake
photo by Alisa Lea
- Ready In:
- 1hr
- Ingredients:
- 8
- Serves:
-
8
ingredients
- 3⁄4 cup sugar
- 1⁄2 cup chopped pecans
- 2 teaspoons grated orange zest
- 0.5 (8 ounce) package reduced-fat cream cheese
- 2 (11 ounce) cans refrigerated buttermilk biscuits
- 1⁄2 cup butter, melted
- 1 cup sifted powdered sugar
- 2 tablespoons orange juice
directions
- Combine first 3 ingredients in small bowl - set aside.
- Place about ¾ tsp cream cheese in center of each biscuit; fold biscuit half over cheese, pressing edges to seal.
- Dip folded biscuit in melted butter, and dredge in sugar mixture.
- Place biscuits, curve side down in a single layer in curves of a lightly greased 12-cup bundt pan, spacing evenly (do not stack).
- Place any remaining biscuits around center of tube pan filling in spaces if necessary. Drizzle any remaining butter over biscuits, sprinkle with any remaining sugar mixture.
- Bake at 350 for 35 to 40 minutes or until done. Immediately invert onto a serving plate.
- Combine powdered sugar and OJ, stirring well. Drizzle icing over warm coffee cake.
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RECIPE SUBMITTED BY
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