Coffee cake made with flaky biscuits with a sweet orange zest and walnut topping, and drizzled with an orange-flavored cream cheese.
-By Carrie (Strommen) Lennie
1 16.3-oz can Pillsbury Grands! Flaky Layers refrigerated biscuits
¼ cup finely chopped walnuts
1/3 cup granulated sugar
2 tsp grated orange peel
2 Tbsp butter, melted
½ cup confectioners’ sugar
1 ½ oz (half a 3-oz bar) cream cheese, softened
1 Tbsp orange juice, or more as necessary
- Preheat the oven to 375 degrees. Grease a 9-inch round cake pan.
- Separate the biscuit dough into 8 biscuits. Place 1 biscuit in the center of the pan. Cut the remaining biscuits in half, forming 14 half circles. Arrange the pieces around the center biscuit with cut sides facing in the same direction.
- In a small bowl, combine the walnuts, granulated sugar, and orange peel, and mix well. Brush the butter over the tops of the biscuits and sprinkle with the walnut mixture. Bake for 20 minutes or until golden brown.
- Meanwhile, in a small bowl, combine the confectioners’ sugar, cream cheese, and enough orange juice for desired drizzling consistency. Blend until smooth, then drizzle over the warm coffee cake. Let cool 10 minutes. Serve warm.