Pecan Orange Coffee Cake Recipe

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Creamy and delicious coffee cake to add to any breakfast or brunch.
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  • 3/4 cup sugar
  • 1/2 cup pecans, chopped
  • 2 teaspoons orange zest
  • 2 cups (10 count) refrigerated buttermilk biscuits
  • 8 ounces cream cheese
  • 1/2 cup butter, melted
  • 1 cup powdered sugar
  • 2 tablespoons orange juice
Container: Bundt pan
20 mins
35 mins
55 mins
Preheat oven to 350°F. Lightly spray Bundt pan.

Combine sugar, pecans and orange zest in a small bowl. Set aside.

Cube cream cheese into 20 pieces. Separate the biscuits. Place a cube of cream cheese in the center of each biscuit and press to seal the edges. Dip the biscuit into melted butter and dredge in the sugar mixture. Place the biscuits in a single layer in the pan. Pour remaining butter and sugar mixture over the biscuits. Bake for 35-40 minutes, until golden brown. Immediately invert onto a serving dish. For glaze, combine powdered sugar and orange juice. Drizzle over the warm cake. Serve.

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Pecan Orange Coffee Cake Recipe Reviews

pecan orange coffee cake

Average of 4.00 out of 5 stars
Rating of 4 out of 5.0 stars
Ratings (1)
Comments (0)
Rating of 4 out of 5.0 stars
Reviewed By
"I have made this several times now and I love it. It's quick and easy and also not expensive to make.The only change I made is I omit the cream cheese. I just don't care for it when it's warm. But it turns out so good."
Reviewed By
"This is exactly the same recipe that I've been making for yrs. which I got from Paula Deen on her show.But it's called "Nutty Orange Coffee Cake" I made one big change to it after trying it the first time.I hated the warm cream cheese in it so now I don't even use it. It's great,so orange tasting and crispy on the outside.My favorite!"
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