Paula Deen really knows what do to with a stick of butter and a can of biscuits. I have made this coffee cake three times now, and every time it’s been a hit. The first time was at Christmas when Dean’s parents and sister were here – we ate the whole thing! I then made it again New Year’s Day, and it was just as tasty. And most recently I made it for our dear friends, Trinity, Makenzie, Judy, and Wayne. They were passing through on their way home from vacation at The Forest (which Tiff and I had spent the better part of the week with them). Dean and I had such a nice visit with them and wished they could have stayed all weekend. Good food, good friends…what more could a girl ask for……
Nutty Orange Coffee Cake
Recipe courtesy Paula Deen
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
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.