Peaches and Cream Coffee Cake |
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Prep Time: 7 Minutes Cook Time: 25 Minutes |
Ready In: 32 Minutes Servings: 8 |
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So easy for quick breakfast. A Pillbury Bake-off recipe from LaVonne Haynes, Omaha,NE. Ingredients:
2 tablespoons butter |
1/2 cup peach preserves |
1 (10 ounce) can flaky buttermilk biscuits |
1/2 cup whipped cream or 1/2 cup whipped topping |
1/2 teaspoon cinnamon |
Directions:
1. Preheat oven to 375 degrees F.
2. In ungreased 8-9 inch cake pan, melt butter in oven; stir in preserves.
3. Separate dough into 10 biscuits; cut each into 4 pieces.
4. Arrange bicuits pieces over preserves.
5. Combine topping and cinnamon; spread over biscuits.
6. Bake for 25-30 minutes until deep gold brown.
7. Immediately invert onto serving plate.
8. Serve warm.
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