Orange Coffee Cake (Eric Ingle)

Ingredients

¼ c sugar

½ c chopped pecans

2 T Orange zest (more if you use fresh)

1 block cream cheese

1 dozen or so canned biscuits (I use perfect portions buttermilk flavor)

1 stick butter

1c powdered sugar

2 T orange juice

Directions

Mix together the sugar, pecans, and zest in a small bowl.

Separate out the biscuits. Put a spoonful of cream cheese in each one and pinch the edges shut to form a semi-circle. Dip each one in melted butter then roll in the orange sugar. Place round side down in a bundt pan, continue going around the pan until it's full. Pour any remaining butter and whatever is left of the sugar mixture on top.

Bake at 350° for 40-50 minutes.

When it's done, mix together the powdered sugar and OJ, and pour it over the warm cake.

**Note- I tend to make a double batch of the sugar mix, and almost always use it all. That's because I'm a fatty and I think that's the best part! Also, the best way to make the sugar really good is to use fresh orange zest. I usually just strip it off the orange (use a vegetable peeler if you don't have a zester), dice it up a bit and toss it in the food processor with the sugar. It will smell so good you're liable to eat it all right then and there.