Caramel Peach Coffee Cake Recipe
Pampered Chef Recipes
Caramel Peach Coffee Cake
1 (12 oz.) jar peach preserves
1/4 C. chopped pecans
2/3 C. firmly packed brown sugar
1/3 C. butter, melted
2 (12 oz.) cans Pillsbury Big Country
Refrigerated Buttermilk Biscuits
Preheat oven to 350ºF. Spritz a fluted pan. Spoon 1/2 cup of the preserves
evenly in bottom of pan; sprinkle with pecans.
In a bowl, combine sugar, margarine and remaining preserves; set aside.
Separate dough into 20 biscuits. Cut each biscuit into quarters. Layer half of
the biscuit pieces in pan. Spread 1/2 of the brown sugar mixture over the
biscuits. Repeat with remaining biscuits and brown sugar mixture.
Bake for 35 to
45 minutes or until deep golden brown. Cool upright in pan 2 minutes; invert
onto serving plate. Spread any fruit or caramel on bottom of pan over
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