Dessert: Lemon-Pecan Sunburst Coffee Cake

This coffee cake is almost too pretty to eat, but don't resist--it's bursting with nutty flavor.

This recipe includes superfoods such as:

Lemon

Health benefits of Lemon-Pecan Sunburst Coffee Cake

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

Ingredients

1 (1 lb. 1.3-oz.) can Pillsbury™ Grands!™ Refrigerated Flaky Biscuits
1/4 cup finely chopped pecans
1/4 cup sugar
2 teaspoons grated lemon peel
2 tablespoons butter or margarine, melted

Instructions

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.

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