Raspberry Ripple Crescent Coffee Cake

Name: Raspberry Ripple Crescent Coffee Cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 serving(s)
Ingredients: 3/4 cup sugar; 1/2 cup butter, softened; 2 eggs; 3/4 cup ground almonds; 1/4 cup flour; 1 (8 ounce) can pillsbury quick crescent rolls; 8 teaspoons raspberry preserves; 1/4 cup sliced almonds; 1/3 cup powdered sugar; 1/2 teaspoon milk

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Recipe by Sassy in da South

A quick and easy coffee cake that can be made with the perserves of your choice if you are not a fan of raspberry.

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READY IN: 50mins

SERVES: 8

UNITS: US

INGREDIENTS

Nutrition

³⁄₄

cup sugar
¹⁄₂

cup butter, softened
2

eggs
³⁄₄

cup ground almonds
¹⁄₄

cup flour
1

(8 ounce) can pillsbury quick crescent rolls
8

teaspoons raspberry preserves
¹⁄₄

cup sliced almonds
¹⁄₃

cup powdered sugar
¹⁄₂

teaspoon milk

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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