Lemon-Pecan Sunburst Coffee Cake

Recipe by SkinnyMinnie
READY IN: 50mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Preheat the oven to 375ºF.
  • Grease a 9-inch round cake pan.
  • Separate the biscuit dough into 8 biscuits.
  • Place 1 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. I overlapped the circle sides and let the flat sides rest on the bottom of the pan.
  • In a small bowl, combine the pecans, granulated sugar, and lemon zest; mix well.
  • Brush the tops of the biscuits with the melted butter and sprinkle with the pecan mixture.
  • Bake 20-25 min, 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 min, or just until the glaze is set.
  • Serve warm.
Advertisement