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lemon pecan sunburst coffee cake

Desciption

this recipe is from the granite steps inn in savannah, georgia. easy and delicious!!

Tags

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Nutritions

  • Carbohydrates: 318.9
  • Fats: 23.0
  • Dietary Fiber: 73.0
  • Minerals: 27.0
  • Proteins: 9.0
  • Vitamins: 26.0
  • Water: 13.0

Steps

  1. Preheat the oven to 375f
  2. Grease a 9-inch round cake pan
  3. Separate the biscuit dough into 8 biscuits
  4. Place 1 biscuit in the center of the pan
  5. Cut the remaining biscuits in half
  6. Forming 14 half-circles
  7. Arrange these pieces around the center biscuit in a sunburst pattern
  8. With all the cut sides facing in the same direction
  9. I overlapped the circle sides and let the flat sides rest on the bottom of the pan
  10. In a small bowl
  11. Combine the pecans
  12. Granulated sugar
  13. And lemon zest
  14. Mix well
  15. Brush the tops of the biscuits with the melted butter and sprinkle with the pecan mixture
  16. Bake 20-25 min
  17. Or until golden brown
  18. "meanwhile
  19. In a small bowl
  20. Combine the confectioners sugar
  21. Cream cheese
  22. And enough lemon juice to make a pourable glaze"
  23. Beat until smooth
  24. Drizzle the glaze over the warm coffee cake
  25. Let stand for 10 min
  26. Or just until the glaze is set
  27. Serve warm

Step 16

Total Time in Minute 50

Ingredients Count 8

cooking lemon pecan sunburst coffee cake

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Ingredients

Pillsbury grands refrigerated buttermilk biscuits

Pecans

Sugar

Lemon zest

Butter

"confectioners sugar"

Cream cheese

Lemon juice

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