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.


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

    Damselfly Lady

  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!