Caramel Raspberry

Peach Coffee Cake

A long ago Food Network program, Michael’s Place, I believe, hosted by Michael Lomonico featured a recipe I think he called Jammen Raspberry Peach Dessert. We had lots of raspberry vines and we tried the recipe and were satisfied with the results. We were also into home canning and looking for more ways to preserve our crop. With a bit of tinkering, it was a natural. Later we combined it with a recipe from Pillsbury to make this unique, tasty treat. Once, traveling and far away from home and our larder, we learned to substitute raspberry jam and peach jam for a close copy of the Raspberry Peach Coffee Cake.
Preparation Time: About 1 hour Life experience recipe:
Makes 8 to 12 servings Janis Andersen

  • 1/4 cup chopped pecans
  • 2/3 cup firmly packed brown sugar
  • 1/3 cup butter or margarine

  1. Graese 12-cup Bundt pan. Spoon 1/2 cup of the Raspberry Peach Dessert evenly in the bottom of the pan. Sprinkle with pecans.
  2. In a small bowl, combine sugar, butter and the remaining Raspberry Peach Dessert; set aside.
  3. Separate biscuit dough into 20 biscuits. Cut each biscuit into quarters. Scissors work well for this task.
  4. Layer half of the biscuit pieces in the Bundt pan. Spread 1/2 half of the brown sugar-butter-Raspberry Peach mixture over the biscuits. Repeat with the remaining biscuits and brown sugar-butter-Raspberry Peach mixture.
  5. Bake in a preheated 350°F. oven for 35 to 45 minutes or until dep golden brown.
  6. Cool upight in pan 2 to 5 minutes; invert onto serving plate. Spread any fruit or caramel remaining in the pan over the coffee cake.

This recipe is a variation on a recipe provided by Pillsbury.

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Latest revision done September 2014
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