Best 2 Lemon Pecan Sunburst Coffee Cake Recipes
Indulge in a culinary delight with our Lemon Pecan Sunburst Coffee Cake, an exquisite treat that combines the zesty tang of lemons, the nutty crunch of pecans, and the comforting flavors of a classic coffee cake. This delectable confection features a moist and fluffy crumb, swirled with a vibrant lemon filling and topped with a generous streusel of pecans and a hint of cinnamon. Perfect for breakfast, brunch, or as an afternoon snack, this coffee cake is a symphony of flavors and textures that will tantalize your taste buds.
Our collection of coffee cake recipes offers a diverse range of flavors and styles to cater to every palate. From the classic streusel-topped coffee cake to the decadent chocolate chip coffee cake, each recipe promises a unique and unforgettable taste experience. Whether you prefer a simple and traditional coffee cake or a more elaborate creation, we have a recipe that will satisfy your cravings.
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.
LEMON-PECAN SUNBURST COFFEE CAKE
Number Of Ingredients 10
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.
Nutrition Facts : Nutritional Facts Serves
Tips:
- For a richer flavor, use dark roast coffee. Add 1/4 cup of chopped pecans to the streusel topping for a nutty crunch.
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to a cup of milk. Let it sit for 5 minutes before using.
- To make sure the cake is cooked through, insert a toothpick into the center. If it comes out clean, the cake is done.
- Let the cake cool for at least 10 minutes before serving. This will help the streusel topping to set.
- Enjoy the cake with a cup of coffee or tea for a perfect afternoon treat.
Conclusion:
This Lemon Pecan Sunburst Coffee Cake is a delicious and easy-to-make treat that is perfect for any occasion. The combination of lemon and pecans gives the cake a unique and flavorful taste, while the streusel topping adds a sweet and crunchy texture. Whether you are serving it for breakfast, brunch, or dessert, this cake is sure to be a hit. So next time you are looking for a special treat, give this Lemon Pecan Sunburst Coffee Cake a try.
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