Wednesday, April 23, 2008

Raspberry Ripple Crescent Coffee Cake

This is a wonderful and yet easy coffee cake. I made it for our fabulous secretaries today for their breakfast and it was a huge hit! If you don't like raspberry, simply substitute your favorite kind of preserves.

3/4 cup sugar
1/2 cup butter, softened
2 eggs
3/4 cup ground almonds
1/4 cup flour
8 oz. can Pillsbury quick crescent dinner rolls
8 t raspberry preserves
1/4 cup sliced almonds

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 t 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 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.

2 comments:

  1. My mom makes the best rhubarb coffee cake. Scrumptous.

    Damselfly Lady

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  2. Another one... sounds great.

    How will you ever decide which ones we're going to make this summer? Toooo many yummy ones to choose from already! And - well... we'll only have a week!

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