Okay, recipe...on my computer. Argh. I'll give you the basics...I know it is a Paula Deen recipe. It is an amazingly simple coffee cake...for those with little time or a big fear of making yeast breads at home (hmmmm...or both like me). It's sweet, decadent and I say best made when there are lots of people around to help you eat it...or you may just eat it all yourself (and there's lots of butter & sugar...Paula, remember)! Nutty Orange Coffee Cake
By Paula Deen
3/4 cup sugar
1/2 cup chopped pecans
2 teaspoons orange zest
2-12 oz cans refrigerated biscuits
1 8 oz package cream cheese (I really only used ~4oz of this)
1 stick melted butter
1 cup confectioners sugar
2 tablespoons fresh orange juice
Preheat the oven to 350 degrees.
In a small bowl, combine the granulated sugar, nuts, and zest; set aside.
Separate the biscuits. Place about 3/4 teaspoon 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 any gaps. Drizzle any remaining butter over the biscuits, and sprinkle with any remaining sugar mixture.
Bake for 35 to 40 minutes, until golden brown. Immediately invert the cake onto a serving platter. Combine the confectioners sugar and orange juice, stirring well; drizzle the glaze over a warm cake. Serve warm. ....mmmmm- look at that center!I'll be home and various spots eagerly awaiting the attuning of my computers chakras....until then, enjoy some Nutty Orange Coffee Cake!