This week's My Girl, Paula theme was nuts. I found Nutty Orange Coffee Cake in "The Lady & Sons, too!" cookbook. It sounded really good. It was awesome! My son gave it an 11 out of a scale of 1-10! That's a big compliment!
3/4 cup granulated sugar
1/2 cup chopped pecans
2 tsp orange zest
Two 12-oz cans refrigerated buttermilk biscuites (10 count each)
one 8-oz package cream cheese
1/2 cup (1 stick) melted butter
1 cups sifted confectioner's sugar
2 T fresh orange juice
Preheat oven to 350 degrees.
In a small bowl, combine the granulated sugar, pecan, and zest; set aside. Separate the biscuits.
Place about 3/4 tsp 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 in any gaps. Drizzle any remaining butter over the biscuits, and sprinkle with any remaining sugar mixture. Bake for 35-40 minutes, until golden brown.
Immediately invert the cake onto a serving platter. Combine the confectioners' sugar and orange juice, stirring well; drizzle glaze over the warm cake. Serve warm.
before glaze - right out of oven.