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“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.”
This recipe is:
Quick
Nutritional Facts 4 pieces equals 175 calories, 5 g fat (2 g saturated fat), 6 mg cholesterol, 315 mg sodium, 31 g carbohydrate, trace fiber, 4 g protein. Diabetic Exchanges: 2 starch, 1/2 fat.
Originally published as Lemon Pull-Apart Coffee Cake in Simple & Delicious May/June 2007, p31
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Reviewed on Sep. 02, 2011 by eli05
This is so good!! I don't always use the lemon peel. I want to try this with orange.
Reviewed on Jan. 21, 2011 by Allierose64
Quick, easy and umm so good! I may try this next time without the lemon peel and use almond extract & water in the icing rather than lemon juice for a different twist!
Reviewed on Feb. 07, 2010 by bameiboo
Even better than you think it would be! So easy. It tasted fresh and bright with the fresh lemon. I love using walnuts for the omego 3 benefit. I used a smaller can of biscuits and reduced the other ingredients to reflect that. We are still nibbling on it, it should be all gone in an hour or so! I'm thinking how yummy orange, lime and grapefruit varities would be. I served this with orange strawberry sippers, spicy bacon twist(i reviewed these too) and eggs. It was the best breakfast I'd made maybe ever!
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