Lemon Pull-Apart Coffee Cake

Name: Lemon Pull-Apart Coffee Cake
Ingredients: FOR THE COFFEE CAKE; 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; FOR THE GLAZE; 1/2 cup powdered sugar; 1 tablespoon lemon juice, fresh squeezed

10 ingredients

5 steps

Ingredients

FOR THE COFFEE CAKE
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
FOR THE GLAZE
1/2 cup powdered sugar
1 tablespoon lemon juice, fresh squeezed

Directions

1

FOR THE COFFEE CAKE: Preheat oven to 400 degrees F & grease a 9-inch round baking pan.
2

In a large bowl, combine sugar, walnuts, raisins, butter & lemon zest.
3

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.
4

Bake for 20 to 25 minutes or until golden brown, then remove from the oven & immediately invert the coffee cake onto a wire rack.
5

FOR THE GLAZE: In a small bowl, stir together the 2 glaze ingredients until smooth, then drizzle the glaze over the warm coffee cake.