Nutty Orange Coffee Cake

Nutty Orange Coffee Cake

3/4 Cup sugar
1/2 Cup pecans
2 t. grated orange rind
1/2 (8 ounce) package. reduced fat cream cheese
2 (11 ounce) cans refrigerated buttermilk biscuits
1/2 Cup butter or margarine, melted
1 Cup sifted powder sugar
2 T. fresh orange juice

Combine first 3 ingredients in a small bowl; set aside.

Place about 1 teaspoon cream cheese on half of each biscuit; fold biscuit
over the cheese, pressing edges to seal.

Dip biscuits in melted butter, and dredge in sugar mixture; place curved
side down, in a lightly greased 12-cup Bundt pan, spacing evenly. Drizzle
any remaining butter over biscuits; sprinkle with any remaining sugar
mixture.

Bake at 350° for 40 minutes or until done. Immediately invert onto a serving
plate.

Combine powdered sugar and orange juice, stirring well; drizzle over warm
coffee cake.

Serve immediately.

Yield: one 10-inch coffee cake.