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Lemon-Pecan Sunburst Coffee Cake

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Lemon-Pecan Sunburst Coffee Cake
  • Prep Time 15 min
  • Total Time 50 min
  • 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.

Ingredients

Coffee Cake

1
can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated Original 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

Directions

  • 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
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;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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