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Mike’s Amazing Nutty Orange Coffee Cake Recipe

February 4, 2014 by Lisa Pinney

We have some men on our team at work that are incredible cooks–my friend, Mike is one of them.  

He never ceases to amaze us 
each time we have a get together.  
His quick and easy coffee cake was to die for!  
Hope you enjoy! 
 

Mike’s Amazing Nutty Orange Coffee Cake
3/4 cup sugar
zest from 1 orange
1/2 cup finely chopped pecans

Mix all together in a bowl; set aside.  

1–4 pack of canned biscuits–(not Grands)
use 2 cans/20 biscuits
 
1 stick butter melted
8 oz cream cheese, cut in 20 pieces

Place each square of cream cheese 
in middle of each biscuit.  
Seal in moon shape, dip in melted butter and roll in sugar/pecan/zest mixture.  
Place in bundt pan that has been sprayed.  
Bake 20-25 minutes. 
 Invert on plate and drizzle with glaze.  
 
Glaze

1 cup confectioners sugar
2 TBSP juice from the orange
 **********

The most delicious ingredients…

In a bowl, mix the sugar, orange zest and the pecans… 

Cut the block of cream cheese into 20 pieces…
messy job but someone has to do it…
Place a cube of cream cheese in the center of each biscuit 
and seal in a moon shape…
  Dip in butter…

Roll in the sugar mixture…
  Begin placing each biscuit in the bottom 
of your sprayed bundt pan…
 
 Pour the remaining butter over the biscuits…
Bake on 375 degrees for 20 minutes until brown…
Make the glaze with the cup of confectioner’s sugar 
and the juice of 1 orange…
Time to take the coffee cake out of the oven…
Invert onto a plate…

Pour the glaze over the hot cake…

Just perfect! 
As it cools a bit, the glaze becomes all crusty…
each bite is filled with cream cheese…
What could be better than that!
Print

Mike’s Amazing Nutty Orange Coffee Cake Recipe

  • Author: Lisa Pinney

Ingredients

Scale
3/4 cup sugar
zest from 1 orange
1/2 cup finely chopped pecans
Mix all together in a bowl; set aside.
1–4 pack of canned biscuits–(not Grands)
use 2 cans/20 biscuits
1 stick butter melted
8 oz cream cheese, cut in 20 pieces

Instructions

Place each square of cream cheese
in middle of each biscuit.
Seal in moon shape, dip in melted butter and roll in sugar/pecan/zest mixture.
Place in bundt pan that has been sprayed.
Bake 20-25 minutes.
 Invert on plate and drizzle with glaze.

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Fried Pies & Fireflies started in 2011 as a way for southern cook, Lisa Cook, to share her recipes with family and friends. Let's dig deeper →

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