Lemon-Pecan Sunburst Coffeecake Recipe
1 (16.3-oz.) can refrigerated Pillsbury Grands Flaky Biscuits
1/4 C. finely chopped pecans
1/4 C. granulated sugar
2 t. grated lemon zest
2 T. melted butter
1/2 C. confectioners' sugar
1 1/2 ozs. cream cheese, at room temperature
2 1/2 to 3 t. fresh lemon juice
Preheat 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. (If you are using an 8-inch cake pan, you will only be able to fit 6 not 8 biscuits into the pan. Save the extra biscuits to fix at another time).
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 coffeecake. Let stand for 10 minutes, or just until the glaze is set. Serve warm.
Serves 6 to 8.
Recipe from Razzle Dazzle Recipes
All graphics from Simply Debbie's