NUTTY ORANGE COFFEE CAKE RECIPES

Steps:

• Preheat the oven to 350 degrees F.
• In a small bowl, combine the granulated sugar, pecans, and zest; set aside.
• Score and cut the cream cheese into 20 equal pieces, approximately 3/4 teaspoons each. 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.

Steps:

• Combine the first 3 ingredients in a small bowl (this is the sugar mix which you'll be dredging the biscuits through.) Place about 1 teaspoon cream cheese on half of each biscuit; fold biscuit over cheese; pressing edges to seal. (You'll have a half-circle shape) Dip biscuits in melted butter and dredge in the sugar mix. Place curved side down in lightly greased Bundt pan, spacing proportionately. (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 mix. Bake 350 for 40 min. Immediately invert onto serving plate. Combine powdered sugar and orange juice, stirring well; drizzle over hot coffee cake. GOOD! (Sorry if there was some mix up) Pat Hogberg