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    Lemon-Pecan Sunburst Coffee Cake


    Source of Recipe


    NET

    List of Ingredients




    Lemon-Pecan Sunburst Coffee Cake

    1 (1 lb. 1.3-oz.) can Pillsbury® Grands!® Refrigerated Flaky Biscuits
    1/4 cup finely chopped pecans
    1/4 cup sugar
    2 teaspoons grated lemon peel
    2 tablespoons butter or margarine, melted
    Glaze
    1/2 cup powdered sugar
    1 1/2 oz. cream cheese (from 3-oz. pkg.), softened
    2 1/2 to 3 teaspoons lemon juice


    Recipe



    Lemon-Pecan Sunburst Coffee Cake


    Heat oven to 375°F. Grease 9 or 8-inch round cake pan. Separate dough into 8 biscuits. Place 1 biscuit in center of greased pan. Cut remaining biscuits in half, forming 14 half rounds. Arrange pieces around center biscuit in sunburst pattern with cut sides facing same direction.

    2 . In small bowl, combine pecans, sugar and lemon peel; mix well. Brush butter over top of biscuits; sprinkle with pecan mixture.
    3 . Bake at 375°F. for 20 to 25 minutes or until golden brown.
    4 . Meanwhile, in small bowl, combine all glaze ingredients, adding enough lemon juice for desired drizzling consistency; blend until smooth. Drizzle over warm coffee cake. Cool 10 minutes. Serve warm

 

 

 

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