Quick Peach Caramel 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 CountryŽ Refrigerated Buttermilk Biscuits
Heat oven to 350F. 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, butter and the 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 350F 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. 10 servings. -- Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore
