Ingredients

Instructions

  1. Preheat the oven to 375ºF.
  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, forming 14 half-circles.
  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. In a small bowl, combine the pecans, granulated sugar, and lemon zest; mix well.
  8. Brush the tops of the biscuits with the melted butter and sprinkle with the pecan mixture.
  9. Bake 20-25 min, or until golden brown.
  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. Drizzle the glaze over the warm coffee cake.
  12. Let stand for 10 min, or just until the glaze is set.
  13. Serve warm.