Nutty Orange Coffee Cake
Okay, here it is girls! It's the yummiest treat for a snack, breakfast, or even dessert! It's a recipe of Paula Dean's, but I've made a few changes.
1 1/2 cups sugar
3/4 cup chopped nuts (I've used pecans and almonds)
zest of 3 oranges, separated
2 cans refrigerated buttermilk biscuits (8 count, 16 total)
1 (8 oz.) package cream cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla
1/2 cup butter, melted
Glaze:
2 cups sifted powdered sugar
6 Tablespoons fresh orange juice (2-3 oranges)
Preheat the oven to 350 degrees.
In a small bowl, combine the sugar, nuts, and 3 teaspoons zest; set aside.
In a separate bowl, combine the cream cheese, 1/2 cup powdered sugar, 2 teaspoons orange zest, and vanilla. Set aside.
Separate the biscuits, and flatten a bit to make a larger circle. Place about 1 Tablespoon cream cheese mixture in the center of each flattened biscuit. Fold biscuit over to create a 'half moon' and pinch 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 a 9 x 13" cake pan, preferably glass. Sprinkle any remaining sugar mixture over biscuits.
Bake for 35 to 40 minutes, until golden brown. Meanwhile, combine 2 cups powdered sugar and orange juice. Once coffee cake is out of the oven, immediately drizzle the glaze over the biscuits. Enjoy every sticky bite!
1 1/2 cups sugar
3/4 cup chopped nuts (I've used pecans and almonds)
zest of 3 oranges, separated
2 cans refrigerated buttermilk biscuits (8 count, 16 total)
1 (8 oz.) package cream cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla
1/2 cup butter, melted
Glaze:
2 cups sifted powdered sugar
6 Tablespoons fresh orange juice (2-3 oranges)
Preheat the oven to 350 degrees.
In a small bowl, combine the sugar, nuts, and 3 teaspoons zest; set aside.
In a separate bowl, combine the cream cheese, 1/2 cup powdered sugar, 2 teaspoons orange zest, and vanilla. Set aside.
Separate the biscuits, and flatten a bit to make a larger circle. Place about 1 Tablespoon cream cheese mixture in the center of each flattened biscuit. Fold biscuit over to create a 'half moon' and pinch 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 a 9 x 13" cake pan, preferably glass. Sprinkle any remaining sugar mixture over biscuits.
Bake for 35 to 40 minutes, until golden brown. Meanwhile, combine 2 cups powdered sugar and orange juice. Once coffee cake is out of the oven, immediately drizzle the glaze over the biscuits. Enjoy every sticky bite!
