This quick-to-fix coffee cake quick bread has a wonderful orange aroma and great caramel flavor.
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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 Land O Lakes® Butter, melted
Heat oven to 350°F. Grease 12-cup Bundt® pan.
Spoon marmalade by teaspoonfuls into bottom of prepared pan; sprinkle with walnuts.
Combine brown sugar and cinnamon in bowl; mix well. Set aside.
Separate biscuits. Dip biscuits in melted butter, then sugar mixture. Stand biscuits on edge in prepared pan, spacing evenly. Sprinkle with remaining sugar mixture; drizzle with remaining butter.
Bake 30-35 minutes or until golden brown. Cool upright in pan 5 minutes. Invert onto serving plate; remove pan.
Do not use a removable bottom tube pan. Substitute a 3-quart ring mold.