Marmalade Coffee Cake - cooking recipe

Ingredients

3/4 c. orange marmalade
2 Tbsp. chopped walnuts or pecans
3/4 c. firmly packed brown sugar
1/2 tsp. ground cinnamon
2 (11 oz.) cans refrigerated biscuits (buttermilk biscuits)
1/3 c. margarine, melted

Preparation

Spread marmalade in bottom of greased 12-cup Bundt pan. Sprinkle with nuts.
Combine brown sugar and cinnamon in a small bowl.
Separate biscuits; dip in butter and dredge in sugar mixture.
Stand each biscuit on edge around pan, spacing evenly. Drizzle with remaining butter and top with remaining sugar mixture.