Peachy Pecan Upside Down Coffee Cake
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Peachy Pecan Upside Down Coffee Cake
Peachy Pecan Upside Down Coffee Cake
4 tbsp. butter, divided
3/4 cup brown sugar, divided
1/2 cup peach preserves
2 large peaches, pitted and thinly sliced (3 cups)
3/4 cup toasted pecan halves
2 cups Bisquick Baking Mix
1 cup milk
1/2 tsp. cinnamon
1 egg

Prep: 15 minutes, Cook: 30 to 35 minutes, Serves: 8

1. Preheat oven to 350°F.

2. Melt 2 tbsp. butter in the bottom of a 9-inch round baking pan. Add 1/4 cup brown sugar and 1/4 cup preserves. Spread in the bottom of the pan and top with peaches and pecans. Mix together remaining ingredients and spread into pan.

3. Bake for 30 to 35 minutes or until a toothpick inserted into the center comes out clean. Let stand for 5 minutes, then invert onto a serving platter. Let cool before serving.

Tip: To toast pecan halves, cook on a baking sheet at 375°F for 5 to 10 minutes, checking and stirring frequently. Or, cook in a small skillet over medium heat for about 5 minutes, stirring frequently until golden brown. Smaller nuts such as slivered almonds will take much less time.

Nutritional Information:
400 calories, 5 g protein, 19 g total fat (5 g sat.), 56 g carbohydrate, 1 g fiber, 27 g sugar, 45 mg cholesterol, 490 mg sodium, 9 points