Food Network: Nutty Orange Coffee Cake

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Nutty Orange Coffee Cake
Recipe courtesy Paula Deen

Ingredients
3/4 cup granulated sugar
1/2 cup chopped pecans
2 teaspoons orange zest
2 (12-ounce) cans refrigerated buttermilk biscuits (10 count)
1 (8-ounce) package cream cheese
1/2 cup (1 stick) melted butter
1 cup sifted confectioners' sugar
2 tablespoons fresh orange juice

Instructions
Preheat the oven to 350 degrees F.

In a small bowl, combine the granulated sugar, pecans, and zest; set aside. Separate the biscuits.
Place about 3/4 teaspoon cream cheese in the center of each biscuit. Fold each biscuit in half over
the cheese, pressing the edges to seal. Dip the biscuits in melted butter, then dredge in the

granulated sugar mixture. Place the biscuits, curved-side down, in a single layer in the hollows of
a lightly greased 12-cup bundt pan, spacing them evenly (do not stack). Place any remaining biscuits
around the tube, filling any gaps. Drizzle any remaining butter over the biscuits, and sprinkle with
any remaining sugar mixture. Bake for 35 to 40 minutes, until golden brown. Immediately invert the
cake onto a serving platter. Combine the confectioners' sugar and orange juice, stirring well;
drizzle the glaze over the warm cake. Serve warm.