Easy Caramel Orange Ring
This quick-fix coffee cake has a wonderful orange aroma and great caramel flavor.
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
- Preheat 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.
Tip: Do not use a removable bottom tube pan. Substitute with a 3-quart ring mold.