Start with canned refrigerator biscuits which are stuffed with cream cheese for this pull-apart bread studded with pecans and topped with an orange juice glaze. It is easy to make and utterly delicious.
Prep Time: 15 minutes
Cook Time: 45 minutes
Ingredients:
- 3/4 cup sugar
- 1/2 cup chopped pecans
- 1 Tablespoon grated orange rind
- 2 (11-ounce) cans refrigerated buttermilk biscuits (1869 brand used for this recipe in testing)
- 1 (3-ounce) package cream cheese, cut into 20 squares
- 1/2 cup butter or margarine, melted
- 1 cup sifted powdered sugar
- 2 Tablespoons orange juice
Preparation:
Combine sugar, pecans, and orange rind in a small bowl; set aside.Separate biscuit dough into individual biscuits; gently separate individual biscuits in half. Place a cream cheese square between the two halves, and pinch sides to seal each back together. Dip in butter, and dredge in reserved sugar mixture. Stand biscuits on edge in a lightly greased 12-cup bundt pan, spacing evenly. Drizzle with remaining butter, and sprinkle with remaining sugar mixture.
Bake at 350 degrees F. for 45 minutes or until golden. Immediately invert onto a serving plate.
Combine powdered sugar and orange juice; stir well. Drizzle over warm bread. Serve immediately.
Yield: one 10-inch coffee cake
Recipe Source: Christmas with Southern Living Cookbook (Oxmoor Press)
Reprinted with permission.
