Orange Breakfast Coffee Cake

• sugar↗3⁄4 cup
• chopped pecans1⁄2 cup
• grated orange zest2 teaspoons
• reduced-fat cream cheese↗0.5

  (8 ounce)

• refrigerated buttermilk biscuits2

  (11 ounce)

• butter, melted↗1⁄2 cup
• sifted powdered sugar1 cup
• orange juice↗2 tablespoons

Step-by-step instructions

1. 1

   Combine first 3 ingredients in small bowl - set aside.

2. 2

   Place about ¾ tsp cream cheese in center of each biscuit; fold biscuit half over cheese, pressing edges to seal.

3. 3

   Dip folded biscuit in melted butter, and dredge in sugar mixture.

4. 4

   Place biscuits, curve side down in a single layer in curves of a lightly greased 12-cup bundt pan, spacing evenly (do not stack).

5. 5

   Place any remaining biscuits around center of tube pan filling in spaces if necessary. Drizzle any remaining butter over biscuits, sprinkle with any remaining sugar mixture.

6. 6

   Bake at 350 for 35 to 40 minutes or until done. Immediately invert onto a serving plate.

7. 7

   Combine powdered sugar and OJ, stirring well. Drizzle icing over warm coffee cake.