Lemon Pecan Sunburst Coffee Cake

By TrayH

Ingredients

• ~For the Coffee Cake
• 1 (1 lb. 1.3-oz.) can Pillsbury® Grands!® Refrigerated Flaky Biscuits
• 1/4 cup finely chopped pecans
• 1/4 cup sugar
• 2 teaspoons grated lemon peel
• 2 tablespoons butter or margarine, melted
• ~For the Glaze
• 1/2 cup powdered sugar
• 1 1/2 oz. cream cheese (from 3-oz. pkg.), softened
• 2 1/2 to 3 teaspoons lemon juice

Details

Adapted from pillsbury.com

Preparation

Step 1

* Heat oven to 375°F.

* Grease 9 or 8-inch round cake pan.

* Separate dough into 8 biscuits.

* Place 1 biscuit in center of greased pan.

* Cut remaining biscuits in half, forming 14 half rounds.

* Arrange pieces around center biscuit in sunburst pattern with cut sides facing same direction.

**********************************************************************

* In small bowl, combine pecans, sugar and lemon peel; mix well.

* Brush butter over top of biscuits; sprinkle with pecan mixture.

* Bake at 375°F. for 20 to 25 minutes or until golden brown.

* Meanwhile, in small bowl, combine all glaze ingredients, adding enough lemon juice for desired drizzling consistency; blend until smooth.

* Drizzle over warm coffee cake.

* Cool 10 minutes. Serve warm.