Title: Peaches 'n Cream Coffee Cake
Categories: Cake Dessert
Yield: 8 Servings

2	tb	Margarine or butter
1/2	c	Peach preserves
1	cn	10oz. Hungry Jack refrig.
		Flaky, buttermilk flaky or
		Butter Tastin' flaky biscuit
1/2	c	Frozen whipped cream, thawed
1/2	ts	Cinnamon

Heat oven to 375 degrees. In ungreased 8 or 9 inch round cake pan, melt margarine in oven; stir in preserves. Separate dough into 10 biscuits; cut each into 4 pieces. Arrange biscuit pieces over preserves. Combine whipped cream and cinnamon; spread over biscuits. Bake for 25 to 30 minutes or until deep golden brown. Immediately invert onto serving plate. Serve warm.

Tip: To reheat, wrap loosely in foil; heat at 350 degrees for 10 minutes or until warm.

Dietary Exchanges: 1 1/2 Starch, 2 Fat

Nutrition Info: 1/8th of Recipe; Cal.-200, Protein-2 gr., Carbo.-28 gr., Fat-9 gr., Chol.-0 mg., Sodium-410 mg.

: From: Pillsbury Classic Cookbook MealMastered By: Lois Porter

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