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Lemon Pull-Apart Coffee Cake

Source of Recipe

Pillsbury Classics


Recipe Introduction

This bread is a fruited version of monkey bread. You can cut wedges for serving, but it's more fun for everyone to pull off pieces of the coffee cake. KITCHEN TIP: Any time you use a lemon (or an orange), grate the peel before squeezing it. Keep the peel in a little jar in your freezer ready for recipes like this.

List of Ingredients

¼ cup sugar
¼ cup golden or dark raisins
¼ cup chopped walnuts -- almonds or pine nuts
2 teaspoons grated lemon peel
2 tablespoons butter or margarine -- melted
1 12-ounce can Pillsbury® Golden Layers™ refrigerated buttermilk biscuits or flaky biscuits



Recipe

Heat oven to 375°F. Line bottom of 8 or 9-inch round cake pan with waxed paper.

In large bowl, combine all ingredients except biscuits; mix well. Separate dough into 10 biscuits. Cut each into quarters. Place biscuit pieces in sugar mixture; toss to coat. Arrange in single layer in waxed paper-lined pan. Sprinkle top with any remaining sugar mixture.

Bake at 375°F. for 20 to 25 minutes or until deep golden brown. Run knife around side of pan to loosen. Invert coffeecake onto serving plate; remove pan and waxed paper.

Cut into wedges or pull apart. Serve warm.

6 servings