Lemon-Pecan Sunburst Coffee Cake

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Cooking Time:

20 to 25 minutes

Ingredients

  • 1 can Pillsbury Grands
  • 1/4 cup pecans - finely chopped
  • 1/4 cup sugar
  • 2 tsp lemon peel
  • 2 tblsp melted butter
  • 1/2 cup powdered sugar
  • 1 1/2 oz cream cheese, softened
  • 2 1/2 - 3 tsp lemon juice

Directions

Cake

1 can Pillsbury Grands

1/4 cup pecans - finely chopped

1/4 cup sugar

2 tsp lemon peel

2 tblsp melted butter

 

Glaze

1/2 cup powdered sugar

1 1/2 oz cream cheese, softened

2 1/2 - 3 tsp lemon juice

 

Preheat oven to 375.

 

Grease 8 - 9 inch round pan. I use pie pan. Separate dough into 8 biscuits. Place 1 biscuit in center. Cut remaining in half, place around center biscuit forming sunburst pattern.

 

Brush with melted butter.

 

Mix pecans, sugar and peel. Sprinkle on biscuits.

Bake 20-25 minutes until golden brown.

Mix Glaze ingredients and drizzle over warm coffee cake.

Cool 10 minutes. Serve warm.

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