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Bake-Off® Contest 45, 2012
Gaffney, South Carolina

Caramelized Peach Upside-Down Coffee Cake

Bake up a new sweet peachy coffee cake delight using Pillsbury® sugar cookie dough.

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  • prep time 30 min
  • total time 1 hr 30 min
  • ingredients 11
  • servings 8
 

Ingredients

1
roll Pillsbury® refrigerated sugar cookie dough
1/4
cup unsalted or salted butter
1/3
cup packed brown sugar
1/2
teaspoon ground cinnamon
1 1/2
cups thinly sliced peeled peaches or frozen sliced peaches, thawed
2
teaspoons baking powder
2
eggs
1/2
cup half-and-half
2/3
cup peach preserves
3
tablespoons orange juice
1/3
cup chopped pecans

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Let cookie dough stand at room temperature 10 minutes to soften. Meanwhile, heat oven to 350°F. Line 10-inch springform pan with foil. Lightly spray bottom and side of foil-lined pan with Crisco® Original No-Stick Cooking Spray. In 12-inch skillet over medium heat, melt butter. Stir in brown sugar and cinnamon until blended. Add sliced peaches; cook 4 to 6 minutes or until peaches are tender, stirring occasionally. Spoon and spread peach mixture over bottom of pan.
  • 2 In large bowl, break up cookie dough. Add baking powder and eggs. Beat with electric mixer on medium speed about 1 minute or until well blended. On low speed, beat in half-and-half an additional minute or until cookie dough mixture is smooth and creamy. Pour mixture evenly over peaches in pan.
  • 3 Bake 35 to 50 minutes or until toothpick inserted into center comes out clean. Cool 2 minutes. Place heatproof serving plate upside down over pan; turn plate and pan over. Remove pan. Carefully remove foil. Cool 5 minutes.
  • 4 Meanwhile, in small microwavable bowl, stir peach preserves and orange juice together until blended. Microwave peach mixture on High 30 to 60 seconds or until warm.
  • 5 To serve, drizzle coffee cake with peach mixture and sprinkle with pecans.
  • 1 Let cookie dough stand at room temperature 10 minutes to soften. Meanwhile, heat oven to 350°F. Line 10-inch springform pan with foil. Lightly spray bottom and side of foil-lined pan with Crisco® Original No-Stick Cooking Spray. In 12-inch skillet over medium heat, melt butter. Stir in brown sugar and cinnamon until blended. Add sliced peaches; cook 4 to 6 minutes or until peaches are tender, stirring occasionally. Spoon and spread peach mixture over bottom of pan.
  • 2 In large bowl, break up cookie dough. Add baking powder and eggs. Beat with electric mixer on medium speed about 1 minute or until well blended. On low speed, beat in half-and-half an additional minute or until cookie dough mixture is smooth and creamy. Pour mixture evenly over peaches in pan.
  • 3 Bake 35 to 50 minutes or until toothpick inserted into center comes out clean. Cool 2 minutes. Place heatproof serving plate upside down over pan; turn plate and pan over. Remove pan. Carefully remove foil. Cool 5 minutes.
  • 4 Meanwhile, in small microwavable bowl, stir peach preserves and orange juice together until blended. Microwave peach mixture on High 30 to 60 seconds or until warm.
  • 5 To serve, drizzle coffee cake with peach mixture and sprinkle with pecans.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
490
(
Calories from Fat
200),
% Daily Value
Total Fat
22g
22%
(Saturated Fat
8g,
8%
Trans Fat
3 1/2g
3 1/2%
),
Cholesterol
80mg
80%;
Sodium
350mg
350%;
Total Carbohydrate
69g
69%
(Dietary Fiber
1g
1%
  Sugars
48g
48%
),
Protein
5g
5%
;
% Daily Value*:
Vitamin A
10%;
Vitamin C
40%;
Calcium
10%;
Iron
8%;
Exchanges:
1 1/2 Starch; 0 Fruit; 3 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 Fat;
Carbohydrate Choices:
4 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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