Orange Coffee Cake
S
er
ves 4-6
2 tablespoons bu\er, melted, plus more for the pan
1 (16 1/3-ounce) can refrigerated biscuits, (recommend flaky)
¼ cup walnuts, minced
1/3 cup granulated sugar
2 teaspoons orange zest
½ cup confecBoner’s sugar
2-ounce cream cheese, sodened
2 tablespoons orange juice, or more if necessary
*Preheat pressure oven on bake funcBon, set to 350 degrees for 10
minutes.
Bu\er a 9-inch round pan.
Separate the biscuit dough into 8 biscuits. Place 1 biscuit in center of
pan. Cut remaining biscuits in half, forming 14 half-circles.
Arrange pieces around center biscuit with cut sides facing in the same
direcBon. Brush melted bu\er over tops of biscuits.
In a small bowl, combine walnuts, granulated sugar and orange zest.
Mix well and sprinkle over biscuits.
Place stainless rack in center posiBon in oven. Place pan on rack and
close door. Select bake funcBon, set temperature to 350 degrees and
set Bmer for 20 minutes, or unBl golden brown.
Meanwhile, in a small bowl, combine confecBoner’s sugar, cream
cheese, and orange juice. Blend unBl smooth adding more orange juice
if needed to thin. Drizzle glaze over warm coffee cake and serve.
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