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    Caramel Peach Coffee Cake

    Source of Recipe


    List of Ingredients

    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 350F. 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 coffeecake.




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