Paula's Nutty Orange Coffee Cake

Paula Deen's Nutty Orange Coffee Cake

¾ cup granulated sugar

½ cup chopped pecans

2 tsp orange zest

Two 12-oz cans refrigerated buttermilk biscuits (10 count)

One 8-oz pkg cream cheese

½ cup (1 stick) melted butter

1 cup sifted confectioners’ sugar

2 tbsp fresh orange juice

Preheat the oven to 350 degrees. In a small bowl, combine the granulated sugar, pecans, and zest; set aside. Separate the biscuits. Place about ¾ 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 in 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 the warm cake. Serve warm.

Materials Needed:

¾ cup granulated sugar, in glass ramekin

½ cup chopped pecans, in glass ramekin

Two 12-oz cans refrigerated buttermilk biscuits (10 count)

One 8-oz pkg cream cheese, in glass ramekin

½ cup (1 stick) melted butter, in glass ramekin

1 cup sifted confectioners’ sugar, in glass ramekin

2 tbsp fresh orange juice, in glass ramekin

1 small bowl

1 whole orange—in case she wants to demo the zesting

1 bundt cake pan

1 can non-stick cooking spray

1 serving platter

2 pot holders

1 large utensil container to house the following for all recipes:

1 zester

1 medium knife

1 large knife

2 teaspoons

1 small whisk—to make glaze

1 rubber spatula