Today’s recipe is a coffee cake that begins with sugar cookie dough. Yes, you heard me right, a coffee cake that uses sugar cookie dough in the recipe. It happens to be one of the winning recipes from the recent Pillsbury Bake-Off Contest. It’s a caramelized peach upside-down coffee cake. I saw that this recipe begins with sugar cookie dough. I was intrigued on how that would work.
You make a yummy sugary peach layer to the bottom of the pan. It is then followed by the cakey layer. This is where the cookie dough comes in. It is used as a base with the addition of some eggs and baking powder to give it some lift along with some half-and-half for richness and to make the mixture a batter consistency. After baking, you invert the cake and top it with peach preserves and pecans.
I left the pecans out because my family isn’t fans of nuts. However, I then added some almond extract to the preserve mixture. I love the taste of peaches with almonds. The other reason, I can have that nutty flavor without adding nuts and my family has no problem with the extract. This recipe for caramelized peach upside-down coffee cake totally works and was completely consumed by my family of 5.
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Recipe adapted from Pillsbury.