Caramelized Peach Upside-Down Coffee Cake

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

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Servings 8

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( 14 ) Ratings

14 Ratings

5 Stars 10%

4 Stars 15%

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Member Reviews ( 5 )

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Bake-Off® Contest 45, 2012

Brenda Watts

Gaffney, South Carolina

ingredients 11
Prep Time 30 min
Total Time 1 hr 30 min

Ingredients

1: roll Pillsbury® refrigerated sugar cookie dough

1/4: cup LAND O LAKES® Unsalted or Salted Butter

1/3: cup packed brown sugar

1/2: teaspoon McCormick® Ground Cinnamon

1 1/2: cups thinly sliced peeled peaches or frozen sliced peaches, thawed

2: teaspoons baking powder

2: LAND O LAKES® Eggs

1/2: cup half-and-half

2/3: cup Smucker's® Peach Preserves

3: tablespoons orange juice

1/3: cup Fisher® Chef's Naturals® Chopped Pecans

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Directions

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.