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Caramel Peach Coffeecake



  • 1 (12 ounce) jar peach preserves
  • 1/4 cup chopped pecans
  • 2/3 cup firmly packed brown sugar
  • 1/3 cup butter, melted
  • 2 (12 ounce) cans Pillsbury Big Country Buttermilk Biscuits


  1. Heat oven to 350 degrees F. Spray a fluted pan with cooking spray. Spoon 1/2 cup of the preserves evenly into the bottom of the pan. Sprinkle with pecans.
  2. Combine brown sugar, butter and remaining preserves in a bowl, set aside.
  3. Separate dough into 20 biscuits. Cut each biscuit into quarters. Layer half of the biscuit pieces in the pan.
  4. Spread 1/2 of the brown sugar mixture over the biscuits.
  5. Repeat with remaining biscuits and rest of the brown sugar mixture.
  6. Bake 35 to 45 minutes or until deep golden brown.
  7. Cool upright in the pan for 2 minutes, then invert onto a serving plate.
  8. Spread any fruit or caramel that is left in the pan over the coffeecake.

Recipe credit: Pampered Chef


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