Lemon-Pecan Sunburst Coffee Cake

This coffee cake is almost too pretty to eat, but don't resist--it's bursting with nutty flavor.

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Servings 8

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( 37 ) Ratings

37 Ratings

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1be2d7a1-31c4-4970-826c-1f44eec606c6

Bake-Off® Contest 38, 1998

Jennifer Peterson

Lincoln City, Oregon

ingredients 8
Prep Time 15 min
Total Time 50 min

Ingredients

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

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Directions

1 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.