Caramel Peach Coffee Cake
1 (12 oz.) jar peach preserves
1/4 C. chopped pecans
2/3 C. firmly packed brown sugar
1/3 C. butter, melted
2 (12 oz.) cans large size refridgerated buttermilk biscuits
Preheat oven to 350F. Spritz a fluted pan with veg. spray. Spoon 1/2 cup of the preserves evenly in bottom of pan; sprinkle with pecans.
In a bowl, combine sugar, margarine and remaining preserves; set aside.
Separate dough into 20 biscuits. Cut each biscuit into quarters. Layer half of the biscuit pieces in pan. Spread 1/2 of the brown sugar mixture over the biscuits. Repeat with remaining biscuits and brown sugar mixture. Bake for 35 to 45 minutes or until deep golden brown. Cool upright in pan 2 minutes; invert onto serving plate. Spread any fruit or caramel on bottom of pan over coffeecake.