Raspberry Ripple Crescent Coffee Cake Recipes

RASPBERRY RIPPLE CRESCENT COFFEE CAKE RECIPE

Steps:

• Heat oven to 375 degrees. Grease a 9" round cake pan or 9" 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 teaspoonful 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 at 375 degrees for 325 to 35 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.

RASPBERRY RIPPLE CRESCENT COFFEE CAKE

Steps:

• 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 300mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

RASPBERRY RIPPLE CRESCENT COFFEE CAKE

Steps:

• 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.