LEMON-PECAN SUNBURST COFFEE CAKE

Lemon-Pecan Sunburst Coffee Cake image

Number Of Ingredients 10

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COFFEE CAKE
1 (1-pound 0.3-ounce can) large flaky refrigerated biscuit
1/4 cup finely chopped pecan
1/4 cup sugar
2 teaspoons grated lemon peels
2 tablespoons butter or margarine, melted
GLAZE
1/2 cup powdered sugar
1 1/2 ounces cream cheese (from 3-oz. pkg.), softened
2 1/2 to 3 teaspoons lemon juice

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.Nutrition Per Serving: Calories 320 Protein 5g Carbohydrate 40g Fat 16g Sodium 620mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves