Sunday, March 23, 2008

Secret recipe (for a huge ass)

I decided last week to make this coffee cake for Easter breakfast, and I was droolly over it all week. I grew up eating it on birthday mornings or before church on Sunday. It's easy, even if your counters are still covered with the dirty dishes from last night's impromptu dinner party. Here we go!


You will need: one tube of flaky biscuits (the 8 biscuit can of Pillsbury Grands fits perfectly into my six by nine loaf pan and will serve four, or two twice); about half a stick of butter, melted; about a cup of granulated sugar mixed with about three tablespoons of dried grated orange zest. Preheat your oven according to the directions on the biscuit tube.


Separate the biscuits. Dip each in melted butter, then dredge in the orange/sugar mixture. Be generous with both.


Arrange the sugared biscuits in the loaf pan. This arrangement yields a pretty braided look when the biscuits puff during cooking. Pour any remaining butter and sugar over the biscuits. Bake at the indicated temperature, but for slightly longer than for regular biscuits.


The top here may look a little pale but if you could lift up the edge from the pan, you would see the bottom and sides are browned and caramely. Turn it out carefully while it is still warm. Scrape any stuck-on sugary bits from the loaf pan and scatter on top.


Et voila! Two pieces per person is a generous serving. Serve piping hot. Good at room temp the next day, if it lasts that long.

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