Crunchy Orange Coffee Cake with Cream Cheese Filling

{This cake is absolutely devine! And soooooo easy to make. As a matter of fact, I've already been dreaming up other versions of this cake... weird I know. This is a crowd pleaser, and a must tryer!}

You will need 2 cans of large refrigerated buttermilk biscuits, like Grand's biscuits. The large tubes with 8 biscuits.

Slightly press the biscuits with the back of a spoon or your fingers, making it slightly larger.

Spoon a teaspon of softened cream cheese.

Fold the biscuit around the cream cheese.

Seal the biscuit tightly by pressing the edges together.

They should look like this.

Melt one stick of butter in a large bowl, careful not to burn. Dip each cream cheese filled biscuit in melted butter, coating each side.

Like this.

Next we will make the coating. Mix 3/4 cup of granulated sugar.

1/2 cup of chopped pecans, the smaller the easier they stick to the biscuits.

And the zest of one orange.

Stir them together until mixed well.

It should look like this.

Dredge each butter coated biscuit, coating each side.

Place the biscuits in a bundt pan, curved, sealed side down. Cook in a 350 degree oven for 35 to 40 minutes. They will darken on the outside a lot, this is due to the sugar. Don't take them out too soon, the biscuits may not be fully cooked in the center.

Immediately transfer cake to serving dish when removed from the oven. Mix 2 tablespoons of pulp free orange juice with 1 cup of confectioners' sugar until smooth. Pour orange glaze over the top of the cake and let it cool.

This is what the cake should look like when finished.

I'm not a huge sweet person, or nuts in desserts, but this cake melts my heart.


Ingredients:

3/4 cup granulated sugar
1/2 cup chopped pecans
2 teaspoons, or one orange zested
Two large cans refrigerated buttermilk biscuits (Grand's)
8-oz. cream cheese
1 stick melted butter
1 cup sifted confectioners' sugar
2 tablespoons fresh orange juice