We’ve updated our Privacy Policy. Please note we also have new Legal Terms which require all disputes related to the purchase or use of any General Mills product or service to be resolved through binding arbitration. For more information on these changes, please click here.

IMPORTANT:  We have a new Privacy Policy and Legal TermsLearn more.

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

Lemon-Pecan Sunburst Coffee Cake

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

(37)
(13)
Save and Share
  • 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

SAVE ON THIS RECIPE!

LOCATION

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.
  • 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.

Nutritional information

toggle

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.