Bake up a new sweet peachy coffee cake delight using Pillsbury® sugar cookie dough.
Bake-Off® Contest 45, 2012
Brenda Watts
Gaffney, South Carolina
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1
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roll Pillsbury™ refrigerated sugar cookie dough
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1/4
-
cup unsalted or salted butter
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1/3
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cup packed brown sugar
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1/2
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teaspoon ground cinnamon
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1 1/2
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cups thinly sliced peeled peaches or frozen sliced peaches, thawed
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2
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teaspoons baking powder
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2
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eggs
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1/2
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cup half-and-half
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2/3
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cup peach preserves
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3
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tablespoons orange juice
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1/3
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cup chopped pecans
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.
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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.
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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.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories
- 490
- Calories from Fat
- 200
% Daily Value
- Total Fat
- 22g
- 34%
-
- Saturated Fat
- 8g
- 42%
- Trans Fat
- 3 1/2g
- Cholesterol
- 80mg
- 26%
- Sodium
- 350mg
- 14%
- Total Carbohydrate
- 69g
- 23%
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- Dietary Fiber
- 1g
- 6%
- Sugars
- 48g
- Protein
- 5g
- Vitamin A
- 10%
- 10%
- Vitamin C
- 40%
- 40%
- Calcium
- 10%
- 10%
- Iron
- 8%
- 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 Choice
4 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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