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Orange Cream Cheese Coffee Cake

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“This is a very good coffee cake. It does not have a strong orange flavor. We have served it to many people and have never been disappointed. All want the recipe afterwards.”
READY IN:
1hr
YIELD:
1 10inch coffee cake
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine the granulated sugar, pecans and orange rind in a bowl; set aside for future use.
  2. Separate biscuit dough into individual biscuits; then gently separate individual biscuits in half.
  3. Place a cream cheese square between the 2 halves and pinch sides to seal each back together.
  4. Dip in butter and dredge in granulated sugar mixture.
  5. Stand biscuits on edge in a lightly greased 12-cup Bundt pan, spacing evenly.
  6. Drizzle with remaining butter and sprinkle with remaining granulated sugar mixture.
  7. Bake at 350 degrees for 45 minutes or until golden.
  8. Immediately invert onto a serving plate.
  9. Glaze: Combine powdered sugar and orange juice; stir well.
  10. Drizzle over warm bread.
  11. Serve immediately.
  12. You may omit the cream cheese but still separate biscuits in half and dip as normal in sugar mixture.
  13. We do a half and half batch.
  14. There is not a strong orange flavor here.

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