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Lemon-Pecan Sunburst Coffee Cake

37 Ratings

13 Comments

Prep 15 min
Total 50 min
Ingredients 8
Servings 8

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

Bake-Off® Contest 38, 1998

Jennifer Peterson

Lincoln City, Oregon

Ingredients

Coffee Cake

can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated Original biscuits

1/4

cup finely chopped pecans

1/4

cup sugar

teaspoons grated lemon peel

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

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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 Facts

Serving Size: 1/8 of Recipe

Calories: 300
Calories from Fat: 120

% Daily Value

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;