Lemon Scented Pull Apart Coffee Cake From Leites Culinaria Food

LEMON PULL-APART COFFEE CAKE

Lemon Pull-Apart Coffee Cake image

I found this recipe in a newspaper and make it often. I like to bake this coffee cake when unexpected company stops in and I need something speedy to go with a cup of coffee. -Mary Tallman, Arbor Vitae, Wisconsin

Provided by Taste of Home

Time 30m

Yield 10 servings.

Number Of Ingredients 9

Ingredients

1/4 cup sugar
1/4 cup chopped walnuts
1/4 cup golden raisins
2 tablespoons butter, melted
2 teaspoons grated lemon zest
1 tube (12 ounces) refrigerated buttermilk biscuits
GLAZE:
1/2 cup confectioners' sugar
1 tablespoon lemon juice

Steps:

Preheat oven to 375°. In a large bowl, combine the first 5 ingredients. Separate biscuits and cut each into quarters; toss with sugar mixture. Arrange in a greased 9-in. round baking pan., Bake until golden brown, 20-25 minutes. Immediately invert onto a wire rack. In a small bowl, mix confectioners' sugar and lemon juice until smooth; drizzle over coffee cake. Serve warm.

Nutrition Facts : Calories 175 calories, Fat 5g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 315mg sodium, Carbohydrate 31g carbohydrate (13g sugars, Fiber 0 fiber), Protein 4g protein.

LEMON PULL-APART COFFEE CAKE

Lemon Pull-Apart Coffee Cake image

Although I've tweaked the recipe a little, the original was found in the 2009 cookbook, Taste of Home's Best Holiday Recipes!

Provided by Sydney Mike

Categories Breads

Time 35m

Yield 10 serving(s)

Number Of Ingredients 8

Ingredients

1/4 cup granulated sugar
1/4 cup walnuts, toasted, chopped
1/2 cup golden raisin
2 tablespoons unsalted butter, melted
2 1/2 teaspoons lemon zest, minced
1 (12 ounce) package refrigerated buttermilk biscuits
1/2 cup powdered sugar
1 tablespoon lemon juice, fresh squeezed

Steps:

FOR THE COFFEE CAKE: Preheat oven to 400 degrees F & grease a 9-inch round baking pan.
In a large bowl, combine sugar, walnuts, raisins, butter & lemon zest.
Separate biscuits & cut each into quarters, then toss the quartered biscuits with the sugar mixture, coating them thoroughly, before putting them in the prepared baking pan.
Bake for 20 to 25 minutes or until golden brown, then remove from the oven & immediately invert the coffee cake onto a wire rack.
FOR THE GLAZE: In a small bowl, stir together the 2 glaze ingredients until smooth, then drizzle the glaze over the warm coffee cake.

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