By Vicki Leach
May 2023
Yields 1(one) 10-inch coffee cake


  • 3/4 cup sugar
  • 1/2 cup chopped pecans
  • 1 tablespoon orange zest
  • 2 cans refrigerated buttermilk biscuits (11-ounce size) – you need 20 biscuits
  • 4 ounces cream cheese, cut into 20 squares (half an 8-ounce package)
  • 1/2 cup butter, melted
  • 1 cup sifted powdered sugar
  • 2 tablespoons orange juice
Bundt cake with a light icing drizzle and nuts on a crystal serving platter.


Combine sugar, pecans, and orange zest in a small bowl. Separate each biscuit; place a cream cheese square in center of one half of the biscuit dough, and fold over the remaining half, pinching sides together. They will resemble dumplings.  Dip each biscuit in butter, then dredge in sugar mixture. Stand each biscuit on edge (folded side down) in a lightly greased or sprayed 12-cup Bundt pan, spacing evenly. They will all fit snuggly. Drizzle with remaining butter, and sprinkle with remaining sugar mixture. Bake at 350 degrees for 40 minutes or until golden brown. Immediately invert onto a wire rack. Combine powdered sugar and orange juice. Spoon over warm bread. Serve immediately.

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