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Coffeecake: Raspberry Ripple Crescent Coffee Cake

Source of Recipe

Pillsbury Bakeoff Recipes Cookbook


List of Ingredients

3/4 cup sugar
1/4 cup soft butter
2 eggs
3/4 cup ground almonds
1/4 cup flour
1 teaspoon grated lemon rind
1 can refrigerated crescent rolls
8 teaspoons raspberry preserves
1/4 cup sliced almonds

Glaze: 1/3 c. powder sugar + 1 tsp milk


Recipe

Heat oven to 375�F. Grease 9" round cake pan. In small bowl, beat sugar, butter, and eggs till smooth. Stir ground almonds, flour and lemon peel into sugar mixture. Set aside. Separate dough into 8 triangles. Spread 1 tsp. preserves on each triangle.

Roll up, starting at shortest side of triangle, rolling to opposite point. Place rolls in greased pan in 2 circles, arranging 5 rolls around outside edge and 3 in center. Pour and carefully spread almond mixture evenly over rolls; sprinkle with almonds. Bake at 375�F for 25-35 minutes or till deep golden brown. If needed, cover cake with foil during last 5-10 minutes baking to prevent excessive browning. In small bowl, blend glaze, adding enough milk for desired consistency. Drizzle over warm cake. Serve warm. Yield: 8 servings.