Lemon-Pecan Sunburst Coffee Cake

Ingredients

• 1 (17 1/3 ounce) can Pillsbury Grands refrigerated buttermilk biscuits

• 1/4 cup pecans, finely chopped
• 1/4 cup sugar
• 2 teaspoons lemon zest, grated
• 2 tablespoons butter, melted
• 1/2 cup confectioners' sugar
• 1 1/2 ounces cream cheese, room temperature
• 2 1/2-3 teaspoons lemon juice, fresh

Directions

1. 1

   Preheat the oven to 375ºF.

2. 2

   Grease a 9-inch round cake pan.

3. 3

   Separate the biscuit dough into 8 biscuits.

4. 4

   Place 1 biscuit in the center of the pan.

5. 5

   Cut the remaining biscuits in half, forming 14 half-circles.

6. 6

   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.

7. 7

   In a small bowl, combine the pecans, granulated sugar, and lemon zest; mix well.

8. 8

   Brush the tops of the biscuits with the melted butter and sprinkle with the pecan mixture.

9. 9

   Bake 20-25 min, or until golden brown.

10. 10

    Meanwhile, in a small bowl, combine the confectioners' sugar, cream cheese, and enough lemon juice to make a pourable glaze; beat until smooth.

11. 11

    Drizzle the glaze over the warm coffee cake.

12. 12

    Let stand for 10 min, or just until the glaze is set.

13. 13

    Serve warm.