Orange Marmalade Coffee Cake

Orange Marmalade Coffee Cake

Recipe adapted from my The Ultimate Southern Living Cookbook (circa 1999)

* 1 cup sweet orange marmalade
* 2 tablespoons (or more to taste) chopped, lightly toasted walnuts
* 1 cup firmly packed white granulated or brown sugar (each work well and both taste great)
* 1 teaspoon ground cinnamon
* 2 (approximately 12 ounce) cans of refrigerated buttermilk biscuits
* 1/2 cup melted butter or margarine

Preheat oven to 350 degrees F for baking. Spread marmalade evenly in the bottom of a greased, 12-cup Bundt pan; top with walnuts. Melt butter in a small bowl. In a medium-sized bowl, combine sugar and cinnamon. In assembly-line fashion, place ingredients in the following order: bowl of melted butter, bowl of sugar/cinnamon mixture, and prepared Bundt pan. Separate refrigerated biscuits, dip in melted butter, then dredge in sugar/cinnamon mixture. Stand biscuits on edge (standing upright) around Bundt pan, spacing as evenly as possible. Drizzle any remaining butter over biscuits, and sprinkle with any remaining sugar/cinnamon mixture. Place in 350 degree F oven and bake for approximately 35 minutes, or until top of biscuits turn just golden. Cool in pan on wire rack for about 5 minutes, then invert onto a serving platter or dish. Serve immediately.

Yield: Serves 8