Caramelized Peach Upside-Down Coffee Cake

(14)
  4 reviews
  • 30 min prep time
  • 1 hr 30 min total time
  • 11 ingredients
  • 8 servings

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

Directions

  1. 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. 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. 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. 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. 5 To serve, drizzle coffee cake with peach mixture and sprinkle with pecans.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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