ORANGE CREAM CHEESE COFFEE CAKE
3/4 cup granulated sugar
1/2 cup chopped pecans
1 Tbsp. grated orange rind
2 (11-ounce) cans refrigerated buttermilk biscuits (1869 brand)
1 (3-ounce) package cream cheese, cut into 20 squares
1/2 cup margarine, melted
1 cup sifted powdered sugar
2 Tbsp. orange juice
Combine first 3 ingredients in a small bowl and set aside, reserving for future use.
biscuit dough into individual biscuits; then gently separate individual
biscuits in half.
a cream cheese square between the 2 halves and pinch sides to seal each
Dip in butter and dredge in reserved granulated sugar mmixture.
Stand biscuits on edge in a lightly greased 12-cup Bundt pan, spacing evenly.
Drizzle with remaining butter and sprinkle with remaining granulated sugar mixture.
Bake at 350 degrees for 45 minutes or until golden.
Immediately invert onto a serving plate.
Combine powdered sugar and orange juice; stir well.
Drizzle over warm bread.
YIELD One 10-inch coffee cake
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