Caramel Peach Coffeecake

By 1For_Him

Ingredients

• 1 jar peach preserves
• 1/4 cup chopped pecans
• 2/3 cup firmly packed brown sugar
• 1/3 cup butter, melted
• 2 cans Big Country refrigerated biscuits

Preparation

Step 1

Heat oven to 350. Grease 12 cup bundt pan. Spoon 1/2 cup of preserves evenly in bottom of pan; sprinkle with pecans. In small bowl, combine sugar, margarine, and remaining preserves; set aside.

Separate dough into 20 biscuits. Cut each biscuit into quarters. Layer half of the biscuit pieces in the pan. Spread 1/2 of the sugar mixture over the biscuits. Repeat with remaining biscuits and brown sugar mixture. Bake for 35-45 minutes or until deep golden brown. Cool upright in pan 2 minutes; invert onto serving plate.