Orange Breakfast Coffee Cake |
|
 |
Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 8 |
|
Can you say divine? I know that you will when you taste this scrumptious breakfast treat. This recipe is courtesy of my Aunt Yvonne. Ingredients:
3/4 cup sugar |
1/2 cup chopped pecans |
2 teaspoons grated orange zest |
0.5 (8 ounce) package reduced-fat cream cheese |
2 (11 ounce) cans refrigerated buttermilk biscuits |
1/2 cup butter, melted |
1 cup sifted powdered sugar |
2 tablespoons orange juice |
Directions:
1. Combine first 3 ingredients in small bowl - set aside.
2. Place about 3/4 tsp cream cheese in center of each biscuit; fold biscuit half over cheese, pressing edges to seal.
3. Dip folded biscuit in melted butter, and dredge in sugar mixture.
4. Place biscuits, curve side down in a single layer in curves of a lightly greased 12-cup bundt pan, spacing evenly (do not stack).
5. Place any remaining biscuits around center of tube pan filling in spaces if necessary. Drizzle any remaining butter over biscuits, sprinkle with any remaining sugar mixture.
6. Bake at 350 for 35 to 40 minutes or until done. Immediately invert onto a serving plate.
7. Combine powdered sugar and OJ, stirring well. Drizzle icing over warm coffee cake.
|
|