Raspberry Ripple Crescent Coffee Cake
Posted by: Bev Thu, 10 Jun 2004, at 8:53 a.m.
The flavors of an Austrian linzer torte inspired Priscilla Yee of Concord,
California, to create this yummy custard-like coffee cake.
Grated lemon peel is very aromatic and recipes often (all for small amounts of
it. To keep grated lemon peel on hand, grate the entire lemon, wrap the peel
tightly in plastic wrap and freeze it. Frozen lemon peel takes only a few
minutes to thaw at room temperature.
The type of baking pan you choose affects baking times. If your baking pan has a
dark finish, the coffee cake will probably be done in the minimum baking time.
Conversely, if you have an insulated pan, the baking time will probably be the
longest time in the range.
Prep Time: 20 minutes (Ready in 1 hour)
3/4 cup sugar
1/4 cup margarine or butter, softened
3/4 cup ground almonds
1/4 cup Pillsbury BEST All Purpose Flour
1 teaspoon grated lemon peel
1 (8-oz.) can Pillsbury Refrigerated Crescent Dinner Rolls
8 teaspoons raspberry preserves
1/4 cup sliced almonds
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 large
bowl, combine sugar, margarine and eggs; beat until smooth. Add ground almonds,
flour and lemon peel; mix well. Set aside.
Separate dough into 8 triangles. Spread 1 teaspoon preserves on each triangle.
Roll up, starting at shortest side of triangle and 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 coffee cake is 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.