Email to Cilla      

RASPBERRY RIPPLE CRESCENT COFFEE CAKE

Source of Recipe

Jan Taylor - email


List of Ingredients

Coffee Cake:

3/4 cup sugar
1/4 cup margarine or butter, softened
2 eggs
3/4 cup ground almonds
1/4 cup all-purpose flour
1 tsp. grated lemon peel
1 (8 oz.) can refrigerated crescent dinner rolls
8 tsp. raspberry preserves
1/4 cup sliced almonds

Glaze:
1/3 cup powdered sugar
1 to 2 tsp. milk


Recipe

Heat oven to 375*. Grease 9-inch round cake pan or 9-inch pie pan. In small bowl, beat sugar, margarine and eggs until smooth. Stir ground almonds, flour and lemon peel into sugar mixture. Set aside.

Separate dough into 8 triangles. Spread 1 teaspoon of the 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* for 25 to 35 minutes or until deep golden brown and knife inserted in center comes out clean. (If necessary, cover coffee cake with foil during last 5 to 10 minutes of baking to prevent excessive browning). In small bowl, blend glaze ingredients, adding enough milk for desired drizzling consistency. Drizzle over warm cake. Serve warm.

Makes 8 servings.

ENJOY!

Jan