Sticky Bun Coffee Cake

• 1 cup firmly packed light brown sugar
• 1/2 cup dried apricots, finely chopped
• 1/2 cup dried figs, finely chopped
• 1/2 cup whole pitted dates, finely chopped
• 1/2 cup orange juice
• 1/4 cup water
• 1 (3
• 1/2 cup chopped pecans, toasted
• 1/2 teaspoon vanilla extract
• 1 cup sugar
• 2 tablespoons ground cinnamon
• 2 (16.3-ounce) cans refrigerated buttermilk biscuits
• 1/2 cup butter or margarine, melted

1. Stir together first 7 ingredients in a large saucepan. Bring to a boil; reduce heat and simmer, uncovered, 25 minutes or until fruit is tender and mixture is thick and syrupy. Discard cinnamon stick. Stir in pecans and vanilla. Pour mixture into a greased 12-cup Bundt pan; set aside.
2. Combine sugar and ground cinnamon in a shallow dish. Cut biscuits into fourths, using kitchen shears. Dip biscuit pieces in melted butter; dredge in sugar mixture. Layer biscuits loosely over fruit mixture in pan.
3. Bake at 350u0b0 for 35 to 40 minutes. Carefully invert cake onto a platter. Drizzle any remaining glaze over cake. Serve warm.

brown sugar, dried apricots, dried figs, dates, orange juice, water, pecans, vanilla, sugar, ground cinnamon, buttermilk, butter

Taken from www.myrecipes.com/recipe/sticky-bun-coffee-cake (may not work)