We support you, just not your browser.
Your browser hasn't been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox or Safari.
Save and Share
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X

Lemon-Pecan Sunburst Coffee Cake

(37)
  13 reviews
  • 15 min prep time
  • 50 min total time
  • 8 ingredients
  • 8 servings
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X

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

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

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.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/8 of Recipe
Calories
320
Calories from Fat
140
% Daily Value
Total Fat
16g
25%
Saturated Fat
5g
25%
Cholesterol
15mg
5%
Sodium
620mg
26%
Total Carbohydrate
40g
13%
Dietary Fiber
1g
4%
Sugars
17g
17%
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.
Comments + Recipe Twists

© 2015 ®/TM General Mills All Rights Reserved