Big Country Caramel Peach Coffee Cake
Ingredients
1 jar peach preserves
1/4 cup chopped pecans
2/3 cup firmly packed brown sugar
1/3 cup margarine or butter, melted
2 cans Pillsbury Big Country Refrigerated Buttermilk Biscuits (or
generic brand, but I think the Pillsbury ones are best!)
Directions
Heat oven to 350 degrees F. Grease 12 cup Bundt pan. Spoon 1/2
cup of the preserves evenly in bottom of pan; sprinkle with
pecans. In small 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 at 350
degrees F for 35-45 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 coffeecake. 10 servings
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• Sat 16 Jun 2007 - Hi!!
Love...
!!Amanda!! !!SuperHorseSteader!!