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Lemon-Pecan Sunburst Coffee Cake

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Lemon-Pecan Sunburst Coffee Cake
  • Prep 15 min
  • Total 50 min
  • Ingredients 8
  • Servings 8
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This coffee cake is almost too pretty to eat, but don't resist--it's bursting with nutty flavor.
Updated Oct 4, 2016
Bake-Off® Contest 38, 1998
Bake-Off® Contest 38, 1998
Jennifer Peterson
Lincoln City, Oregon

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

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

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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