Friday, September 21, 2007

Nutty Orange Coffee Cake

This is a Paula Deen recipe and it is GREAT! Of course I think all Paula Deen recipes are great, but this one really is a yummy breakfast dish! Tony and his dad are going to my dad's to go hunting this weekend and it's one of the breakfast treats going along with them!

3/4 cup sugar
1/2 cup pecans, chopped
2 t orange zest
2 (12 ounce) cans refrigerated buttermilk biscuits

1 (8 ounce) package cream cheese
1/2 cup butter, melted
1 cup powdered sugar
, sifted
2 T fresh orange juice

Preheat the oven to 350 degrees . In a small bowl, combine the 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 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.

TIP OF THE DAY: This can also be made in a 9 x 13 inch pan. I just used three cans of biscuits and a little less cream cheese in each biscuit and it worked perfectly! Another option is to omit the orange zest and orange juice. In it's place you can add maple flavoring.

Tomorrow's Daily Special: Nana's Cornbread