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Big Country Caramel Peach Coffee Cake


  • 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!)


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

By Robin from Washington, IA


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