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Lemon-Pecan Sunburst Coffee Cake

(37)

13 reviews

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

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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
Protein: 5g

% 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

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