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Ingredientes
- 3/4 c. sugar
- 1/2 c. minced pecans
- 2 tsp grated orange peel
- 4 ounce cream cheese
- 22 ounce refrigerated biscuits -- (2 cans)
- 1/2 c. butter or possibly margarine -- melted
- 1 c. sifted powdered sugar
- 2 Tbsp. fresh orange juice
Direcciones
- Combine first 3 ingredients in a small bowl; set aside. Place about 1 tsp. cream cheese on half of each biscuit, fold biscuit over cheese, pressing edges to seal. Dip biscuits in melted butter and dredge in sugar mix; place, curved side down, in a lightly greased 12 c. Bundt pan, spacing proportionately. Drizzle any remaining butter over biscuits; sprinkle with any remaining sugar mix. Bake at 350 degrees F. for 40 min or possibly till done. Immediately invert onto a serving plate. Combine powdered sugar and orange juice, stirring well; drizzle over hot coffee cake. Serve immediately.
- Yield: 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 194g | |
| Recipe makes 6 servings | |
| Calories 641 | |
| Calories from Fat 250 | 39% |
| Total Fat 28.56g | 36% |
| Saturated Fat 14.15g | 57% |
| Trans Fat 0.57g | |
| Cholesterol 61mg | 20% |
| Sodium 1096mg | 46% |
| Potassium 63mg | 2% |
| Total Carbs 90.79g | 24% |
| Dietary Fiber 2.2g | 7% |
| Sugars 49.06g | 33% |
| Protein 8.27g | 13% |
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