Grease a 9" round cake pan. Separate biscuit dough into 8 biscuits. Place one biscuit in center of pan. Cut remaining biscuits in half, forming 14 half-circles. Arrange pieces around center biscuit, with cut sides facing same direction. Combine walnuts, sugar and orange zest in a small bowl; mix well. Brush butter over tops of biscuits and sprinkle with walnut mixture. Bake at 375 degrees for 20 minutes, or until golden. In a separate bowl, combine powdered sugar, cream cheese and enough orange juice for desired drizzling consistency. Blend until smooth; drizzle over warm cake. Cool for 10 minutes. Serve warm.
Tip: Edible flowers are such pretty cake toppers…choose pesticide-free blooms such as pansies, violets, chamomile, lavender, nasturtiums and hollyhocks. Before using, rinse and gently shake each flower under running water, then set aside to drain and dry on paper towels.
This Orange-Walnut Brunch Cake recipe is from the Summer In the Country Cookbook. Download this Cookbook today.
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