LEMON PECAN SUBURST COFFEE CAKE

 

  • Cooking Time:
  • Servings:
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Ingredients

  • 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
  • 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

  • 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.

Notes

Categories: Breakfast  Coffee Cake 
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