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Lemon-Pecan Sunburst Coffee Cake

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Pillsbury Kitchens
Updated Oct 4, 2016
Bake-Off® Contest 38, 1998
Jennifer Peterson
Lincoln City, Oregon
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This coffee cake is almost too pretty to eat, but don't resist--it's bursting with nutty flavor.

Lemon-Pecan Sunburst Coffee Cake

  • Prep Time 15 min
  • Total 50 min
  • Ingredients 8
  • Servings 8
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Ingredients

Coffee Cake

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

Instructions

  • Step 
    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.
  • Step 
    2
    In small bowl, combine pecans, sugar and lemon peel; mix well. Brush butter over top of biscuits; sprinkle with pecan mixture.
  • Step 
    3
    Bake at 375°F. for 20 to 25 minutes or until golden brown.
  • Step 
    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

300 Calories
13g Total Fat
4g Protein
41g Total Carbohydrate
19g Sugars

Nutrition Facts

Serving Size: 1/8 of Recipe
Calories
300
Calories from Fat
120
Total Fat
13g
20%
Saturated Fat
6g
28%
Trans Fat
0g
Cholesterol
15mg
4%
Sodium
490mg
21%
Potassium
25mg
1%
Total Carbohydrate
41g
14%
Dietary Fiber
1g
4%
Sugars
19g
Protein
4g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
6%
6%
Exchanges:
1 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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