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Peach and Plum Skillet Coffee Cake

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Peach and Plum Skillet Coffee Cake
  • Prep 25 min
  • Total 1 hr 10 min
  • Ingredients 7
  • Servings 8
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Sweet rolls, peaches, plums and preserves bake up into a buttery, brown sugar coffee cake.
Updated May 6, 2021
Bake-Off® Contest 46, 2013
Bake-Off® Contest 46, 2013
Donna Pochoday-Stelmach
Morris Township, New Jersey

Ingredients

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.

Nutrition Information

480 Calories, 24g Total Fat, 4g Protein, 60g Total Carbohydrate, 18g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
480
Calories from Fat
220
Total Fat
24g
37%
Saturated Fat
8g
39%
Trans Fat
2g
Cholesterol
25mg
8%
Sodium
360mg
15%
Potassium
180mg
5%
Total Carbohydrate
60g
20%
Dietary Fiber
2g
7%
Sugars
18g
Protein
4g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
4%
4%
Calcium
4%
4%
Iron
8%
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 Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
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