Peach Melba Cake

Posted by on October 16, 2006 in Blog | 0 comments


  • 1 Can Refrigerated Grand Buttermilk Biscuits
  • 1/2 C Dark Brown Sugar
  • 1/2 tsp ground cinnamon
  • 1 stick butter melted
  • 1/2 C quick oats
  • 3/4 C frozen raspberries defrosted
  • 3/4 C frozen peaches defrosted and cut up
  • 1/2 C sugar
  • Whipped cream

Preheat oven to 375 degrees F. Generously grease a 9-inch square baking dish. In a small bowl, combine brown sugar and cinnamon and mix well with a fork. Separate biscuits cut each biscuit into quarters, and dip each piece in melted butter and coat with brown sugar mixture. Arrange in a single layer in baking dish. Sprinkle with 1/4 cup of the oats. Combine fruit and sugar in a bowl and toss to coat. Spoon over oats and biscuits and sprinkle with remaining 1/4 cup oats. Drizzle remaining melted butter on top. Bake for 23 minutes or until cake is golden brown and center is done. Cool for 15 minutes. Serve warm with whipped cream if desired.

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