LEMON-PECAN SUNBURST COFFEE CAKE
Make and share this Lemon-Pecan Sunburst Coffee Cake recipe from Food.com.
Provided by SkinnyMinnie
Categories Breads
Time 50m
Yield 8 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 318.9, Fat 15.5, SaturatedFat 5.2, Cholesterol 14.1, Sodium 656.2, Carbohydrate 41.2, Fiber 0.8, Sugar 18.5, Protein 4.8
PECAN COFFEE CAKE
Steps:
- Preheat the oven to 350 degrees F.
- In a small bowl, stir 1/2 cup sugar and 1 teaspoon cinnamon together. Butter a tube pan well and liberally coat it with the cinnamon sugar.
- In a mixer fitted with a paddle attachment, cream the butter until smooth. With the mixer running, slowly add the sugar and mix. Add the eggs and mix until the mixture is light and fluffy. Sift the sifted flour, baking soda, baking powder, and salt together. Working in batches, add them to the butter-sugar mixture, alternating with dollops of sour cream. Pour the batter into the prepared pan.
- Make the topping: In a medium bowl, combine the brown sugar, flour, and cinnamon. Add the butter and, using your fingertips, pinch the ingredients together into a sandy, crumbly mixture. Add the pecans and mix. Sprinkle the mixture over the cake.
- Bake until risen and browned, about 35 to 40 minutes. Let cool in the pan then turn out. Serve in slices.
PECAN COFFEE CAKE
My mom serves this nutty coffee cake for Christmas breakfast each year. The simple recipe is a big timesaver on such an event-filled morning. Everyone loves the crunchy topping. -Becky Wax, Tuscola, Illinois
Provided by Taste of Home
Time 45m
Yield 15 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, beat the first six ingredients on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into a greased 13x9-in. baking pan. Combine pecans, sugar and cinnamon; sprinkle over batter. Cut through batter with a knife to swirl pecan mixture. , Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. , Meanwhile, in a small bowl, combine confectioners' sugar and orange juice until smooth; drizzle over warm coffee cake. Cool on a wire rack.
Nutrition Facts : Calories 335 calories, Fat 16g fat (4g saturated fat), Cholesterol 67mg cholesterol, Sodium 332mg sodium, Carbohydrate 44g carbohydrate (29g sugars, Fiber 1g fiber), Protein 4g protein.
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.
LUSCIOUS LEMON COFFEE CAKE
The holidays are a time for special meals, but it's also a season of too little time! That's why this is my favorite coffee cake...year-round. It's so simple to prepare, but it's very flavorful.
Provided by Taste of Home
Time 45m
Yield 12-16 servings.
Number Of Ingredients 10
Steps:
- Combine topping ingredients and set aside. In a bowl, combine cake and pudding mixes, sour cream, eggs and oil. Mix on medium speed for 2 minutes. Pour into a greased 13-in. x 9-in. baking pan. Sprinkle half of the topping over batter. Spoon remaining batter over topping and spread evenly. Sprinkle with remaining topping. Bake at 350° for 30-35 minutes or until cake tests done.
Nutrition Facts :
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
LEMON COFFEE CAKE
"This quick coffee cake was one of the first recipes I tried after I got married more than 30 years ago," recalls Darlene Brenden of Salem, Oregon. "Since then, I have received many compliments and requests for the recipe. The lemon filling makes it a refreshing treat any time of day."
Provided by Taste of Home
Time 50m
Yield 12-16 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 324 calories, Fat 13g fat (2g saturated fat), Cholesterol 90mg cholesterol, Sodium 138mg sodium, Carbohydrate 47g carbohydrate (33g sugars, Fiber 1g fiber), Protein 5g protein.
PEAR COFFEE CAKE WITH GINGER PECAN CRUNCH TOPPING
Make and share this Pear Coffee Cake with Ginger Pecan Crunch Topping recipe from Food.com.
Provided by Steve P.
Categories Breads
Time 1h
Yield 1 nine inch thirteen inch sheet cake, 18 serving(s)
Number Of Ingredients 13
Steps:
- Mix together flour, sugars, salt, nutmeg and oil.
- Set aside 1 cup of mixture for topping.
- Add 2 cups chopped ripe pear to the rest of the above mixture.
- Add egg, buttermilk, baking soda, and baking powder.
- Topping: Add ginger and pecans to 1 cup of reserved mixture.
- Spread in greased 9" x 13" x 2" sheet pan.
- Sprinkle topping over top.
- Bake at 350 degrees for 40 minutes or until knife inserted comes out clean.
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