Ingrédients pour Peaches And Cream Coffee Cake
- 6 tablespoons (3/4 stick) butter, melted and cold unsalted
- 1/2 cup peach preserves
- 1 tube (16.3 oz) refrigerated biscuits
- Whipped Cream
- 1/4 teaspoon ground cinnamon
- 1/2 cup brown sugar
- 1/4 cup flour
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Comment préparer Peaches And Cream Coffee Cake
- Preheat oven to 375°F (190°C).
- Lightly grease an 8-9 inch round baking pan.
- In a small bowl, combine 1/2 cup peach preserves and 2 tablespoons melted butter. Pour into prepared pan.
- Separate 1 tube (16.3 oz) refrigerated biscuits into 10 biscuits.
- Cut each biscuit into 4 pieces.
- Arrange biscuit pieces evenly over the peach preserves mixture.
- In a medium bowl, combine 1/2 cup brown sugar, 1/4 cup flour, 1/4 teaspoon ground cinnamon, and 1/4 cup (1/2 stick) cold unsalted butter, cut into small pieces. Use a pastry blender or your fingers to combine until crumbly.
- Sprinkle the topping evenly over the biscuit pieces.
- Bake for 25-30 minutes, or until the topping is golden brown and the biscuits are cooked through.
- Let cool for 5-10 minutes before inverting the cake onto a serving plate.
- Serve warm and enjoy!
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
53g
Fat
24g
Carbs
12g
