Another Tried and True Recipe

While on bed rest, I've had plenty of time to watch a lot of television...including cooking shows. I've mentioned before that I love Paula Deen. I hardly ever come across one of her recipes that isn't tasty. Of course, you can't go wrong with butter and cream cheese! Her Mother's Day show on Saturday included a Nutty Orange Coffee cake, so Addison and I decided to make it for the teachers at her school this week. Addison loves to help me cook and she helped by handing her daddy and me the cream cheese to put inside the biscuits. Colin is scared of the kitchen, but he actually helped with this one too. It turned out yummy and I think the teachers enjoyed it (the plate came back empty at least). If you need a great breakfast cake for a shower or family event---this is a good choice! Bon Apetit!

Nutty Orange Coffee Cake

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.