Lemon-Pecan Sunburst Coffee Cake

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

  • prep time 15 min
  • total time 50 min
  • ingredients 8
  • servings 8

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
  • 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
    (
    Calories from Fat
    140),
    % Daily Value
    Total Fat
    16g
    16%
    (Saturated Fat
    5g,
    5%
    ),
    Cholesterol
    15mg
    15%;
    Sodium
    620mg
    620%;
    Total Carbohydrate
    40g
    40%
    (Dietary Fiber
    1g
    1%
      Sugars
    17g
    17%
    ),
    Protein
    5g
    5%
    ;
    % Daily Value*:
    Vitamin A
    4%;
    Vitamin C
    0%;
    Calcium
    2%;
    Iron
    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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