Lemon Pull-Apart Coffee Cake
"I found this recipe in a newspaper and make it often," says Mary Tallman of Arbor Vitae, Wisconsin. "I like to bake this coffee cake when unexpected company stops in and I need something speedy to go with a cup of coffee."
"I found this recipe in a newspaper and make it often," says Mary Tallman of Arbor Vitae, Wisconsin. "I like to bake this coffee cake when unexpected company stops in and I need something speedy to go with a cup of coffee."
- Carbohydrate 14.459173785922 g
- Cholesterol 6.1006250026162 mg
- Fat 4.05632125104041 g
- Fiber 0.389350007343708 g
- Protein 0.859658750175122 g
- Saturated Fat 1.56395075063848 g
- Serving Size 1 1 servings. (25g)
- Sodium 1412.26912901823 mg
- Sugar 14.0698237785783 g
- Trans Fat 0.329518750075607 g
- Calories 93 calories
Step-by-step
- Preheat oven to 375 degrees.
- In a large bowl, combine the first five ingredients (1/4 cup sugar, 2 tablespoons melted butter, 1/4 cup chopped walnuts, 1/4 cup golden raisins, 2 teaspoons grated lemon zest).
- Separate biscuits and cut each into quarters; toss with the sugar mixture.
- Arrange in a greased 9-inch round baking pan.
- Bake until golden brown, 20-25 minutes.
- Immediately invert onto a wire rack.
- In a small bowl, mix confectioners' sugar (1/2 cup) and lemon juice (1 tablespoon) until smooth; drizzle over coffee cake.
- Serve warm.
My Go-To Coffee Cake Recipe: Perfect for Unexpected Company
As a busy working mom, time is a precious commodity. My days are a whirlwind of meetings, school runs, and trying to keep my family fed and happy. There's never enough time, it seems, for elaborate baking projects. That's why I treasure recipes that are both delicious and incredibly quick to make. This Lemon Pull-Apart Coffee Cake is one of those gems. I stumbled upon it years ago in a newspaper clipping, and it's become a staple in my recipe repertoire.
The beauty of this coffee cake lies in its simplicity. It uses readily available ingredients, mostly things I always have in my pantry. The pull-apart style makes it visually appealing and wonderfully easy to serve. It's the perfect accompaniment to a warm cup of coffee, especially when unexpected company drops by. Nothing says "welcome" like a freshly baked, fragrant coffee cake.
The magic ingredient: Buttermilk biscuits. Yes, you read that right. Using refrigerated buttermilk biscuits as the base elevates this cake from a simple dessert to something truly special. They provide a lovely, subtly tangy flavor that perfectly complements the bright lemon zest and the sweet glaze. This shortcut significantly reduces prep time, allowing me to whip up a delicious treat even on the busiest of days.
Adaptability is key. While this recipe is wonderful as is, I've learned over time that it lends itself beautifully to experimentation. Sometimes, I'll swap out the walnuts for pecans or add a sprinkle of cinnamon to the sugar mixture for a warm spice twist. Feel free to get creative and tailor it to your preferences.
Serving suggestions: This coffee cake is delightful served warm, straight from the oven. The warm glaze drips down the sides, and the biscuits are soft and tender. A scoop of vanilla ice cream or a dollop of whipped cream adds another layer of indulgence. But honestly, it's just as delicious on its own.
This Lemon Pull-Apart Coffee Cake isn't just a recipe; it's a life-saver. It's a testament to the fact that quick doesn't have to mean boring. It's a source of comfort and a way to share a little bit of homemade goodness with others. And in my busy world, that's invaluable.
So next time you need a quick and easy dessert, don't hesitate to reach for this recipe. I guarantee it will become a favorite in your household too. The compliments you receive will be well worth the minimal effort!
