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Epicurious

Lemon-Pecan Sunburst Coffee Cake

Recipe information

  • Yield

    serves 8

Ingredients

One 17.3-ounce can refrigerated Pillsbury Grands Flaky Biscuits
1/4 cup finely chopped pecans
1/4 cup granulated sugar
2 teaspoons grated lemon zest
2 tablespoons melted butter
1/2 cup confectioners’ sugar
1 1/2 ounces cream cheese, at room temperature
2 1/2–3 teaspoons fresh lemon juice

Preparation

  1. Preheat the oven to 375 degrees. Grease a 9- or 8-inch round cake pan. Separate the biscuit dough into 8 biscuits. Place one biscuit in the center of the pan. Cut the remaining biscuits in half, forming 14 half-circles. Arrange these pieces around the center biscuit in a sunburst pattern, with all the cut sides facing in the same direction. In a small bowl, combine the pecans, granulated sugar, and lemon zest, and mix well. Brush the tops of the biscuits with the melted butter and sprinkle with the pecan mixture. Bake for 20 to 25 minutes, or until golden brown. Meanwhile, in a small bowl, combine the confectioners’ sugar, cream cheese, and enough lemon juice to make a pourable glaze; beat until smooth. Drizzle the glaze over the warm coffee cake. Let stand for 10 minutes, or just until the glaze is set. Serve warm.

Paula Deen's Kitchen Classics
TagsCakeDessertPecanNutCream CheeseCheeseDairyLemonCitrusFruitSideSnackBreakfastBrunchBakingCookbooks
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