Lemon Pull Apart Coffee cake PRINT
- YIELD: 6 servings
- PREP TIME: 10 min
- COOK TIME: 25 min
Easy and fast
|¼||cup golden or dark raisins|
|¼||cup chopped walnuts, almonds or pine nuts|
|2||teaspoons grated lemon peel|
|2||tablespoons butter or margarine, melted|
|1||can (12oz.) Pillsbury Golden layer refrigerated buttermilk or original flaky biscuits|
1. Heat oven to 375 degrees. Line bottom of 8- or 9 inch round cake pan with waxed paper. In a large bowl, mix all ingredients except biscuits.
2. Separate dough into 10 biscuits. Cut each into quarters. Place biscuit pieces in sugar mixture; toss to coat. Arrange in single layer in waxed paper-lined pan. Sprinkle top with any remaining sugarg mixture.
3. Bake 20 to 25 minutes or until deep golden brown. Run knife around side of pan to loosen. Place heat proof serving plate upside down over pan; turn plate and pan over. Remove pan and waxed paper. Cut coffee cake into wedges or pull apart. Serve warm.