Oh my word.
Really, this is just great.
I saw Paula Deen make this recipe on her show a few weeks back, and I've been dying to try it. I thought it would be best baked up fresh for Sunday morning breakfast, but I just couldn't wait to try it. I'm so impressed! The only suggestion that I have is that if you're making this for company or are really wanting to "wow" a crowd, I think I would increase the melted butter and the topping mixture. The recipe calls for a good amount of it, but I am a big fan of excess when it comes to crumbly delicious toppings.
Here is the recipe as written by Paula Deen:
- 2 tablespoons butter, melted, plus more for pan
- 1 (16.3-ounce) can refrigerated biscuits (recommended: Pillsbury Grands Flaky Layers)
- 1/4 cup minced walnuts
- 1/3 cup granulated sugar
- 2 teaspoons orange zest
- 1/2 cup confectioners' sugar
- 2 ounces cream cheese, softened
- 2 tablespoons orange juice, or more as necessary
DirectionsPreheat the oven to 350 degrees F. Butter 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. Brush melted butter over the tops of the biscuits.
In a small bowl, combine the walnuts, granulated sugar, and orange zest. Mix well and sprinkle over biscuits. Bake for 20 minutes or until golden brown.
Meanwhile, in a small bowl combine confectioners' sugar, cream cheese, and orange juice. Blend until smooth adding more orange juice, if needed, to thin. Drizzle glaze over the warm coffee cake and serve.