Raspberry Ripple Crescent Coffee Cake

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READY IN: 50mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • 34
    cup sugar
  • 12
    cup butter, softened
  • 34
    cup ground almonds
  • 14
    cup flour
  • 1
    (8 ounce) can pillsbury quick crescent rolls
  • 8
    teaspoons raspberry preserves
  • 14
    cup sliced almonds
  • 13
  • 12
    teaspoon milk
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DIRECTIONS

  • Preheat oven to 375 degrees.
  • Grease a 9 inch round cake pan or 9 inch pie pan.
  • In small bowl, beat sugar, butter and eggs until smooth.
  • Stir in ground almonds, flour.
  • Add to 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 the opposite point. Place rolls in prepared pan in two circles, arranging 5 rolls around outside edge and 3 in center.
  • Pour and carefully spread almond mixture evenly over rolls; sprinkle with sliced almonds.
  • Bake for 25 to 30 minutes or until deep golden brown and knife inserted in center comes out clean.
  • In small bowl blend a glaze of 1/3 cup powdered sugar and 1/2 teaspoon milk.
  • Drizzle over warm coffee cake.
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