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« The Bake-Off is Coming: Peanut Butter Layer Brownies | Main | The Bake-Off is Coming: Orange Cardamom Blueberry Crostada »
Monday
Nov112013

The Bake-Off is Coming: Peach and Plum Skillet Coffee Cake

Skillet coffee cake

CakeSpy Note: OMG! The 46th Annual Pillsbury Bake-Off is coming! Since I so deeply loved attending the 45th Bake-Off, I thought I would get you excited early by sharing some of the finalists' recipes. Do I need to tell you that the winner will receive one million dollars? My posting is on hyperdrive since the event is less than a week a day--check back often, because I will be posting recipes like crazy until the big event! 

I love it when Bake-Off Finalists are from New Jersey! Donna Pochoday-Stelmach of Morris Township, New Jersey has come up with a wonderful recipe for a morning cake made in a skillet. Yum!

Peach and Plum Skillet Coffee Cake

Prep Time: 25 Min Total Time: 1 Hr 10 Min Makes: 8 servings

Ingredients

  • 1 can Pillsbury® refrigerated orange flavor sweet rolls with icing
  • 6 tablespoons unsalted butter
  • 1/2 cup packed brown sugar
  • 2 large firm ripe peaches, peeled, sliced 1/4-inch-thick
  • 1 medium firm ripe plum, sliced 1/4-inch-thick
  • 1 cup walnuts, pecans or almonds, chopped
  • 1/2cup Smucker's Orchard's Finest Northwest Triple Berry Preserves

Procedure

  1. Heat oven to 350°F. Place oven rack in lower third of oven. Remove rolls and icing from can; set rolls aside.
  2. In 10-inch cast iron or ovenproof skillet, melt 4 tablespoons of the butter over medium heat. Stir in brown sugar and icing. Heat 1 to 2 minutes or until icing is melted; remove from heat. In skillet, arrange peach slices over butter mixture around outer edge, overlapping slightly. Arrange plum slices in center of skillet, overlapping slightly. Top with nuts.
  3. Separate dough into 8 rolls. Using sharp knife, cut each roll horizontally into 2 rounds. Place 12 dough rounds over fruit around outer edge of skillet, edges touching. Place remaining dough rounds in center of skillet. Cut remaining 2 tablespoons butter into small pieces and place on dough.
  4. Bake 30 to 40 minutes or until deep golden brown. Cool 5 minutes.
  5. Run knife around edge of skillet to loosen cake. Place heatproof serving plate upside down over skillet; carefully turn plate and skillet over. Remove skillet.
  6. In small microwavable bowl, stir preserves and 1 tablespoon water until blended. Microwave on High 30 to 60 seconds or until mixture boils.
  7. To serve, cut coffee cake into wedges. Drizzle 1 tablespoon preserves mixture over each wedge. Serve warm.

 

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