Bake-Off® Contest 46, 2013
Morris Township, New Jersey

Peach and Plum Skillet Coffee Cake

Sweet rolls, peaches, plums and preserves bake up into a buttery, brown sugar coffee cake.

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  • prep time 25 min
  • total time 1 hr 10 min
  • ingredients 7
  • servings 8
 

Ingredients

1
can Pillsbury™ refrigerated orange flavor sweet rolls with icing
6
tablespoons unsalted butter
1/2
cup packed brown sugar
2
large firm ripe peaches, peeled, sliced 1/4-inch-thick
1
medium firm ripe plum, sliced 1/4-inch-thick
1
cup walnuts, pecans or almonds, chopped
1/2
cup triple berry preserves

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F. Place oven rack in lower third of oven. Remove rolls and icing from can; set rolls aside. In 10-inch cast iron or ovenproof skillet, melt 4 tablespoons of the butter over medium heat. Stir in brown sugar and icing. Heat 1 to 2 minutes or until icing is melted; remove from heat.
  • 2 In skillet, arrange peach slices over butter mixture around outer edge, overlapping slightly. Arrange plum slices in center of skillet, overlapping slightly. Top with nuts.
  • 3 Separate dough into 8 rolls. Using sharp knife, cut each roll horizontally into 2 rounds. Place 12 dough rounds over fruit around outer edge of skillet, edges touching. Place remaining dough rounds in center of skillet. Cut remaining 2 tablespoons butter into small pieces and place on dough.
  • 4 Bake 30 to 40 minutes or until deep golden brown. Cool 5 minutes.
  • 5 Run knife around edge of skillet to loosen cake. Place heatproof serving plate upside down over skillet; carefully turn plate and skillet over. Remove skillet.
  • 6 In small microwavable bowl, stir preserves and 1 tablespoon water until blended. Microwave on High 30 to 60 seconds or until mixture boils.
  • 7 To serve, cut coffee cake into wedges. Drizzle 1 tablespoon preserves mixture over each wedge. Serve warm.
  • 1 Heat oven to 350°F. Place oven rack in lower third of oven. Remove rolls and icing from can; set rolls aside. In 10-inch cast iron or ovenproof skillet, melt 4 tablespoons of the butter over medium heat. Stir in brown sugar and icing. Heat 1 to 2 minutes or until icing is melted; remove from heat.
  • 2 In skillet, arrange peach slices over butter mixture around outer edge, overlapping slightly. Arrange plum slices in center of skillet, overlapping slightly. Top with nuts.
  • 3 Separate dough into 8 rolls. Using sharp knife, cut each roll horizontally into 2 rounds. Place 12 dough rounds over fruit around outer edge of skillet, edges touching. Place remaining dough rounds in center of skillet. Cut remaining 2 tablespoons butter into small pieces and place on dough.
  • 4 Bake 30 to 40 minutes or until deep golden brown. Cool 5 minutes.
  • 5 Run knife around edge of skillet to loosen cake. Place heatproof serving plate upside down over skillet; carefully turn plate and skillet over. Remove skillet.
  • 6 In small microwavable bowl, stir preserves and 1 tablespoon water until blended. Microwave on High 30 to 60 seconds or until mixture boils.
  • 7 To serve, cut coffee cake into wedges. Drizzle 1 tablespoon preserves mixture over each wedge. Serve warm.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
480
(
Calories from Fat
220),
% Daily Value
Total Fat
24g
24%
(Saturated Fat
8g,
8%
Trans Fat
2g
2%
),
Cholesterol
25mg
25%;
Sodium
360mg
360%;
Total Carbohydrate
60g
60%
(Dietary Fiber
2g
2%
  Sugars
18g
18%
),
Protein
4g
4%
;
% Daily Value*:
Vitamin A
8%;
Vitamin C
4%;
Calcium
4%;
Iron
8%;
Exchanges:
1 1/2 Starch; 0 Fruit; 2 1/2 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 1/2 Fat;
Carbohydrate Choices:
4
*Percent Daily Values are based on a 2,000 calorie diet.
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