Paula Deen's Orange Coffee Cake

2 tablespoons butter, melted, plus more for pan
1 (16.3-ounce) can refrigerated biscuits
(recommended: Pillsbury Grands Flaky Layers)
1/4 cup minced walnuts or pecans
1/3 cup granulated sugar
2 teaspoons orange zest

Glaze:

1/2 cup confectioners' sugar
2 ounces cream cheese, softened
2 tablespoons orange juice, or more as necessary

Preheat the oven to 350 degrees F. Butter a 9-inch round cake pan.
Separate the biscuit dough into 8 biscuits. Place 1 biscuit in the center of the pan. Cut the remaining biscuits in half, forming 14 half-circles. Arrange the pieces around the center biscuit with cut sides facing in the same direction. Brush melted butter over the tops of the biscuits.
In a small bowl, combine the walnuts, granulated sugar, and orange zest. Mix well and sprinkle over biscuits. Bake for 20 minutes or until golden brown.
Meanwhile, in a small bowl combine confectioners' sugar, cream cheese, and orange juice. Blend until smooth adding more orange juice, if needed, to thin. Drizzle glaze over the warm coffee cake and serve.

Zucchini Coffee Cake

1 ½ cups whole wheat pastry flour
1 ¼ cups oats
1 cup sugar
1t baking soda
1t cinnamon
½ t salt
2 cups shredded zucchini
½ cup butter, softened
¼ c yogurt
1t vanilla
2 eggs

Topping:
¾ cup brown sugar
½ cup whole wheat pastry flour
½ cup oats
½ t cinnamon
¼ cup butter, softened


This is a very easy coffee cake to make. Combine all of the cake ingredients into your Kitchen Aid or Bosch bowl (or use a mixing bowl and a hand mixer) and blend until it is well combined. The batter will be thick. Spoon and spread this into a 9x13 pan that has been sprayed with non-stick spray. Combine the dry ingredients for the topping and use a fork or your (clean) hands to mix in the butter until it is crumbly. Sprinkle the topping over the cake. Bake at 350 for 35 to 40minutes.