Here's a warm baked way to start off any Sunday, especially if it's a dreary one like we have this morning in NC. These are SO good, the only problem you will have with them is knowing when to stop eating them.
Quick-n-Easy Orange Pecan Coffee Cake
2 tbsp butter
1/3 cup sugar
1 tablespoon frozen orange juice concentrate, thawed
1 tsp lime juice (or lemon juice)
1/4 tsp cinnamon
1/4 cup pecans, rough chopped
1 8-ct roll refrigerated buttermilk biscuits
Melt the butter in a small bowl until just melted (35 seconds in the microwave will do, then whisk to make sure it's emulsified).
Mix in sugar, OJ concentrate, lime juice and cinnamon until well blended.
Pour the glaze mixture into an 8" pan and cover the bottom with it. Sprinkle the pecans on the glaze.
Place the buttermilk biscuits on top of the glaze. Place pan in oven and cook for 16-18 minutes at 350 degrees.
Run a knife along the edges to make sure none of the biscuits are sticking to the sides.
Then flip the pan over onto a plate.
Voila! Ready to devour.
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