This quick-to-fix coffee
cake bread has a wonderful orange aroma and great caramel flavor.
Easy
Caramel Orange Ring
- 1/2 cup orange marmalade
2 tablespoons chopped walnuts
1 cup firmly packed brown sugar
1/2 teaspoon ground cinnamon
2 (12-ounce) cans refrigerated buttermilk flaky biscuits
1/2 cup butter or margarine, melted
- Heat oven to 350°F
(175°C). Grease 12-cup Bundt® pan. Spoon marmalade by
teaspoonfuls into bottom of prepared pan; sprinkle with walnuts.
- Stir together brown sugar
and cinnamon in small bowl. Set aside.
- Separate biscuits. Dip
biscuits in melted butter, then sugar mixture. Stand biscuits
on edge in greased pan, spacing evenly. Sprinkle with remaining
sugar mixture; drizzle with remaining butter.
- Bake for 30 to 35 minutes
or until golden brown. Cool upright in pan 5 minutes. Invert
onto serving plate; remove pan.
Makes 10 servings (20 biscuits).
Tip: Do not use a removable
bottom tube pan. Substitute a 3-quart ring mold.
