Lemon-Pecan Sunburst Coffee Cake |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 8 |
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This recipe is from the Granite Steps Inn in Savannah, Georgia. Easy and delicious!! Ingredients:
1 (17 1/3 ounce) can pillsbury grands refrigerated buttermilk biscuits |
1/4 cup pecans, finely chopped |
1/4 cup sugar |
2 teaspoons lemon zest, grated |
2 tablespoons butter, melted |
1/2 cup confectioners' sugar |
1 1/2 ounces cream cheese, room temperature |
2 1/2-3 teaspoons lemon juice, fresh |
Directions:
1. Preheat the oven to 375ºF.
2. Grease a 9-inch round cake pan.
3. Separate the biscuit dough into 8 biscuits.
4. Place 1 biscuit in the center of the pan.
5. Cut the remaining biscuits in half, forming 14 half-circles.
6. Arrange these pieces around the center biscuit in a sunburst pattern, with all the cut sides facing in the same direction. I overlapped the circle sides and let the flat sides rest on the bottom of the pan.
7. In a small bowl, combine the pecans, granulated sugar, and lemon zest; mix well.
8. Brush the tops of the biscuits with the melted butter and sprinkle with the pecan mixture.
9. Bake 20-25 min, or until golden brown.
10. Meanwhile, in a small bowl, combine the confectioners' sugar, cream cheese, and enough lemon juice to make a pourable glaze; beat until smooth.
11. Drizzle the glaze over the warm coffee cake.
12. Let stand for 10 min, or just until the glaze is set.
13. Serve warm.
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