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Receta Nutty Orange Coffee Cakefrom Southern Living Magazine '95

Name: Nutty Orange Coffee Cakefrom Southern Living Magazine '95
Ingredients: 3/4 c. Sugar; 1/2 c. Minced pecans; 2 tsp Grated orange rind; 1 pkt (8 ounce) cream cheese (probably will not use the whole package, but I always use more than the 4 ounce. the recipe originally called for); 2 can (11 ounce) refrigerated buttermilk biscuits; 1/2 c. Butter, melted; 1 c. Powdered sugar; 2 Tbsp. Fresh orange juice

de Global Cookbook

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Ingredientes

3/4 c. Sugar
1/2 c. Minced pecans
2 tsp Grated orange rind
1 pkt (8 ounce) cream cheese (probably will not use the whole package, but I always use more than the 4 ounce. the recipe originally called for)
2 can (11 ounce) refrigerated buttermilk biscuits
1/2 c. Butter, melted
1 c. Powdered sugar
2 Tbsp. Fresh orange juice

Direcciones

Coffee cake and sooo rich!!
Combine the first 3 ingredients in small bowl; set aside. Place about 1 teaspoon cream cheese on half of each biscuit; fold biscuit over cheese, pressing edges to seal. Dip biscuits in melted butter, and dredge in the sugar mix (the first 3 ingredients which you had set aside); place curved side down in lightly greased 12 c. bundt pan, spacing proportionately.
Drizzle remaining butter over biscuits; sprinkle with any remaining sugar mix. Bake 350 F. for 40 minutes. Immediately invert onto serving plate.
Combine powdered sugar and orange juice, stirring well; drizzle over hot coffee cake.