Lemon-pecan Sunburst Coffee Cake

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Lemon-pecan Sunburst Coffee Cake Ingredients

Coffee Cake	2 tablespoon butter or margarine melted
1 can (1 pound 3 ounce Pillsbury Grands! Refrigerated Flack Biscuits	Glaze
1/4 cup Pecans finely chopped	1/2 cup Powdered sugar
1/4 cup Sugar	1 1/2 ounces Cream cheese softened
2 teaspoon Lemon peel grated	2 1/2 teaspoons Lemon juice

Instructions for Lemon-pecan Sunburst Coffee Cake

Heat Oven to 375?

Grease an 8 or 9 inch round cake pan.Seperate dough into eight biscuits.Place one biscuit inn center of pan.Cut remaining biscuits in half, forminig 14 half rounds.Arrange around center biscuit in sunburst pattern with cut sides facing same direction.

In a small bowl,combine pecans,sugar and lemon peel;mix well.Brush butter over top of biscuits;sprinkle with pecan mixture.Bake at 375? for 20 to 25 minutes, until golden brown.

Meanwhile, in bowl,combine all glaze ingrediants, adding enough lemon juice for drizzling consistency; blend until smooth.Drizzle over warm coffee cake.Cool 10 minutes. Serve warm.

Main Ingredient: Pillsbury biscuitsCuisine: American

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