A delightful twist on a classic coffee cake, featuring layers of orange zest, pecans, and cream cheese, perfect for any occasion.
Preheat your oven to 350°F (175°C).
Preheating ensures even baking from the start.
In a mixing bowl, combine the granulated sugar, chopped pecans, and orange zest. Set aside.
Mix thoroughly to evenly distribute the zest and nuts.
Cut the cream cheese into small cubes, about 3/4 teaspoon each.
Use a sharp knife for clean cuts.
Separate the biscuit dough into individual pieces. Place a cube of cream cheese in the center of each piece, fold over, and seal the edges.
Pinch the edges tightly to prevent leaks.
Dip each filled biscuit in melted butter, then coat with the sugar mixture. Arrange them in a greased bundt pan.
Arrange biscuits evenly for uniform baking.
Bake in the preheated oven for 35-40 minutes, until golden brown.
Check for doneness by observing the color and texture.
Invert the bundt pan onto a serving plate while the cake is still warm.
Be careful as the pan may still be hot.
Mix confectioners' sugar with orange juice to make a glaze. Drizzle over the warm cake before serving.
Adjust the glaze consistency by adding more juice or sugar.
Serve the cake warm and enjoy!
Pair with your favorite beverage for a delightful experience.
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