Serves: 8
Total Calories: 365
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 Raspberry Ripple Crescent Coffee Cake recipe is from the Pillsbury Best of the Bake-Off® Cookbook Cookbook. Download this Cookbook today.
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