"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Nutty Orange Coffee Cake Recipe

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This recipe for Nutty Orange Coffee Cake, by , is from The Gabbert Family and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Bobbi Hiatt
Added: Monday, September 1, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 cup sugar
1 cup chopped pecans
grated rind from 2 or 3 oranges
1/2 pkg. cream cheese (4 oz.)
1 tsp. melted butter
3 Tbsp. powdered sugar
1 1/2 sticks margarine
2 cups powdered sugar
2 to 4 Tbsp. orange juice
2 cans of original grand biscuits

Directions:
Directions:
Grease well bundt cake pan. Combine sugar, orange rind, and pecans. Place in shallow pan (pie plate), melt butter and place in a separate small pan. Mix. softened cream cheese w/ 1 Tbsp. melted butter & 3 T. powdered sugar in sm. bowl. Open biscuits, you will use all but about 3 from second can. Place spoon of cream cheese mixture in center of each biscuit, then fold over biscuit in half & pinch edges to make a half moon shape, continue to do all but about 3 of the biscuits in this manner. Dip biscuits in melted butter, then dredge in sugar, orange, & pecan mixture. Place each biscuit curved side down, to match shape of bundt pan. Fill pan in a single layer of biscuits, do not stack. Drizzle any remaining butter over biscuits; sprinkle sugar mixture around top of biscuits when full. Bake at 350 degrees for 35 to 40 minutes. Meanwhile combine 3 to 4 cups powdered sugar w/ 2 to 4 Tbsp. orange juice, to make a glaze. Glaze should be thin. After coffee cake is done, invert immediately onto serving platter, drizzle w/ orange glaze. Best if served warm.

Personal Notes:
Personal Notes:
This is Chris' favorite!

 

 

 

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