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Peaches and Cream Coffee Cake

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“So easy for quick breakfast. A Pillbury Bake-off recipe from LaVonne Haynes, Omaha,NE.”
READY IN:
32mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

  • 2 tablespoons butter
  • 12 cup peach preserves
  • 1 (10 ounce) canflaky buttermilk biscuits
  • 12 cup whipped cream or 12 cup whipped topping
  • 12 teaspoon cinnamon

Directions

  1. Preheat oven to 375 degrees F.
  2. In ungreased 8-9 inch cake pan, melt butter in oven; stir in preserves.
  3. Separate dough into 10 biscuits; cut each into 4 pieces.
  4. Arrange bicuits pieces over preserves.
  5. Combine topping and cinnamon; spread over biscuits.
  6. Bake for 25-30 minutes until deep gold brown.
  7. Immediately invert onto serving plate.
  8. Serve warm.

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