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Cook'n with Betty Crocker 
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Raspberry Ripple Crescent Coffee Cake |
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Serves: 8 Print this RecipePriscilla Vee - Concord, California Bake-Off® Contest 32, 1986 The cut wedges of this coffee cake show berry pinwheels reminiscent of an Austrian linzer torte. 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 teaspoon grated lemon peel 1 (8-ounce) can refrigerated crescent rolls 8 teaspoons raspberry preserves 1/4 cup sliced almonds GLAZE 1/3 cup powdered sugar 1 to 2 teaspoons milk Heat oven to 375°F. 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°F. for 27 to 37 minutes or until deep golden brown and center is set. (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. Nutrition Per Serving: Calories 380; Protein 6g; Carbohydrate 45g; Fat 19g; Sodium 300mg From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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