Good Morning Sunshine coffee cake ~ 3.2.10

This is a simple little recipe that is great to have in your "back pocket" for those times when you need to whip something up quick. It will fill the house with the warm, comforting scents of citrus and cinnamon - waking up your senses so that you exclaim, "It is a GOOD MORNING!"

I believe I saw Paula make this recipe this past summer and have been meaning to post it here for awhile. Today's fellowship day at our Scripture study afforded me the chance to bake it and take photos!

I've adapted it a bit, but the recipe credit still goes out to Ms. Paula Deen.

Good Morning Sunshine Coffee Cake

Ingredients:
2 Tbs butter, melted, plus more for pan
1 (16.3 oz) can refrigerated biscuits (she recs Pillsury Grands flaky layers)
1/4 cup minced walnuts
1/3 cup granulated sugar
1/2 tsp cinnamon
2 tsps orange zest (I'd guess I used about half an orange's zest)

Glaze: 2 options:

1/2 cup powdered sugar + 2 oz cream cheese + 2 Tbs orange juice - whisk it up until thin enough to drizzle. Add more juice to thin, if necessary.

OR

1/2 cup powdered sugar + 2 Tbs orange juice- whisk and add more OJ, as needed, to thin. then drizzle over warm cake.

Preheat oven to 350 degrees. Butter ( I sprayed with non-stick spray) a 9-in round cake pan.

Separate the biscuit dough and place one whole biscuit in the center of your pan. Cut the remaining biscuits in half, forming 14 half circles around the center biscuit. Brush with melted butter over the tops. It should look like this:

In a small bowl, combine the walnuts, granulated sugar, cinnamon and orange zest. Mix well and sprinkle liberally over the biscuits. Bake for 20 minutes or until golden brown.

Meanwhile, mix up your glaze (whichever you prefer- I've made both like the simpler glaze better) and drizzle it over the warm coffee cake. Serve with fresh fruit and a cup of Joe!