Recipe: Nutty Peach Coffee Cakes (using refrigerated biscuit dough and peach preserves)

NUTTY PEACH COFFEE CAKES

1/4 cup butter, melted
3/4 cup brown sugar
1/4 cup broken nut meats
1 (12 oz.) jar peach preserves
2 cans (10 oz. each) refrigerated biscuits
1 1/2 tsp ground cinnamon

Preheat oven to 375 degrees F. Brush bottom and sides of 2 (8 inch ) round cake pans with butter.

Sprinkle each pan with 2 tablespoons brown sugar, half of the nuts and dot with preserves; set aside.

Combine remaining sugar and cinnamon; set aside.

Separate the biscuits into 20 pieces and flatten each piece into a 4 inch circle. Brush each biscuit with melted butter, sprinkle with sugar and cinnamon mixture; add 1 tablespoon preserves. Fold biscuits in half and seal edges. Place folded biscuits in prepared pans in a design with edges touching.

Bake at 375 degrees F for 20-30 minutes or until golden. Let stand for a few minutes and invert on waxed paper.

Makes 20 pastries
Source: Just Peachy by Jill Winters