Lemon-Pecan Sunburst Coffee CakeFrom THE INN AT WESTWYND FARM
Cooking Time:20 to 25 minutes
- 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
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
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.