More Great Recipes: Breakfast | Coffee Cake

Lemon Pecan Suburst Coffee Cake

User Avatar
Member since 2007

Serves | Prep Time | Cook Time


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
1/2 cup powdered sugar
1 1/2 oz. cream cheese (from 3-oz. pkg.), softened
2 1/2 to 3 teaspoons lemon juice

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.

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.

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.

Pairs Well With


The Official "Burnt" Movie Cookbook
By Burnt Movie Cookbook

7 Recipes

Disney's Tinker Bell Secret of the Wings Cookbook
By BakeSpace Fairies

6 Recipes

'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

Mixed Berry Tart
Mixed Berry Tart
Torta Cubana
Torta Cubana
Oreo Balls
Oreo Balls