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Lemon-Pecan Sunburst Coffee Cake

(37)
  13 reviews
  • 15 min prep time
  • 50 min total time
  • 8 ingredients
  • 8 servings
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This coffee cake is almost too pretty to eat, but don't resist--it's bursting with nutty flavor.

Bake-Off® Contest 38, 1998
Jennifer Peterson
Lincoln City, Oregon

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

Steps

  • 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.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/8 of Recipe
Calories
320
% Daily Value
Total Fat
16g
25%
Saturated Fat
5g
25%
Cholesterol
15mg
5%
Sodium
620mg
26%
Total Carbohydrate
40g
13%
Dietary Fiber
1g
4%
Protein
5g
5%
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
2%
2%
Iron
8%
8%
Exchanges:
1 1/2 Starch; 1 Fruit; 3 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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