LEMON-PECAN SUNBURST COFFEE CAKE
This coffee cake is almost too pretty to eat, but don't resist--it's bursting with nutty flavor. Servings # 8
Provided by @MakeItYours
Number Of Ingredients 8
Steps:
- 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.
- 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.
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