Raspberry Ripple Crescent Coffee Cake

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 3/4 cup sugar
• 1/2 cup butter, softened
• 2 eggs
• 3/4 cup ground almonds
• 1/4 cup flour
• 1 (8 ounce) can pillsbury quick crescent rolls
• 8 teaspoons raspberry preserves
• 1/4 cup sliced almonds
• 1/3 cup powdered sugar
• 1/2 teaspoon milk

Recipe

• 1 preheat oven to 375 degrees.
• 2 grease a 9 inch round cake pan or 9 inch pie pan.
• 3 in small bowl, beat sugar, butter and eggs until smooth.
• 4 stir in ground almonds, flour.
• 5 add to sugar mixture. set aside.
• 6 separate dough into 8 triangles.
• 7 spread 1 teaspoon of the preserves on each triangle.
• 8 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.
• 9 pour and carefully spread almond mixture evenly over rolls; sprinkle with sliced almonds.
• 10 bake for 25 to 30 minutes or until deep golden brown and knife inserted in center comes out clean.
• 11 in small bowl blend a glaze of 1/3 cup powdered sugar and 1/2 teaspoon milk.
• 12 drizzle over warm coffee cake.