Lemon Pecan Sunburst Coffee Cake Recipes

LEMON-PECAN SUNBURST COFFEE CAKE

Steps:

• 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.

LEMON COFFEE CAKE

Steps:

• In a large bowl, beat 1 cup sugar, oil and eggs until well blended. Combine the flour, baking powder and salt; gradually beat into egg mixture until blended., Pour half into a greased 13-in. x 9-in. baking dish. Spread pie filling over batter. Top with remaining batter. Combine the cinnamon and remaining sugar; sprinkle over the top. , Bake at 350° for 30 minutes or until a toothpick comes out clean. Cool on a wire rack.

LEMON-PECAN SUNBURST COFFEE CAKE

Steps:

• Preheat the 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. 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 coffee cake. Let stand for 10 minutes, or just until the glaze is set. Serve warm.

MEYER LEMON COFFEE CAKE

Steps:

• Streusel: Mix together flour, brown sugar, and salt. Using a pastry cutter or your fingers, cut butter into the flour mixture until small to medium clumps form. Cover and refrigerate until ready to use, up to 3 days.
• Cake: In a large skillet of simmering water, cook lemon slices 1 minute. Drain and repeat. Arrange lemon slices in a single layer on a parchment-lined baking sheet.
• Preheat oven to 350 degrees. Butter a 9-inch angel-food-cake pan. Sift together flour, baking powder, baking soda, and salt. In a mixer fitted with the paddle attachment, beat together butter, granulated sugar, and lemon zest on medium speed in a large bowl until light and fluffy, about 2 minutes. Beat in eggs, one at a time, then vanilla. Reduce speed to low. Beat in flour mixture in three additions, alternating with sour cream, beginning and ending with flour mixture and beating until combined after each addition.
• Spoon half of batter evenly into pan. Arrange half of lemon slices in a single layer over batter. Spread remaining batter evenly over top. Cover with remaining lemon slices in a single layer. Sprinkle chilled streusel evenly over batter.
• Bake until cake is golden brown and a tester inserted in center comes out clean, about 55 minutes. Transfer pan to a wire rack set over a baking sheet; let cool in pan 15 minutes. Run a knife around edges of pan and remove outer ring. Let cool on rack 15 minutes more. Run a knife around center tube. Slide two wide spatulas between bottom of cake and pan, and lift cake to remove from center tube. Let cool completely on rack.
• Glaze: Just before serving, stir together confectioners' sugar and lemon juice in a medium bowl. Drizzle over cooled cake, letting excess drip down sides. Let glaze set before slicing, about 5 minutes.

LEMON-PECAN SUNBURST COFFEE CAKE

Steps:

• 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.Nutrition Per Serving: Calories 320 Protein 5g Carbohydrate 40g Fat 16g Sodium 620mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.