Raspberry Coffee Cake |
| Name: |
Cindy Caudill |
| Base: |
Vilseck, Germany |
| Recipe: |
Ingredients:
Coffee Cake
2 (8-oz.) cans Pillsbury® Refrigerated Crescent Dinner Rolls
1 teaspoon sugar
Filling
1 (8-oz.) pkg. cream cheese, softened
1/4 cup sugar
2 teaspoons grated orange peel
1 teaspoon vanilla
1 egg
1 pint (2 cups) fresh raspberries
Glaze
1/2 cup powdered sugar
1 tablespoon butter, softened
2 teaspoons orange juice
Preparation Directions:
1. Heat oven to 350°F. Spray large cookie sheet or 14-inch pizza pan with nonstick cooking spray. Unroll both cans of dough; separate into 16 triangles. Reserve 4 triangles for topping. On sprayed cookie sheet, arrange 12 triangles in circle with points toward center, leaving 3-inch hole in center. Press dough to form 14-inch ring; press seams together to seal. Fold outer and center edges up 1/4 inch.
2. In medium bowl, combine all filling ingredients except raspberries; mix well. Gently stir in raspberries. (Mixture will be thin.) Spoon filling over dough.
3. With scissors or pizza cutter, cut each reserved triangle lengthwise into thirds. Place 1 teaspoon sugar on work surface. Press each dough strip into sugar. Arrange sugared dough strips, sugar side up, evenly in spoke-fashion over filling. Press ends to seal at center and outer edges.
4. Bake at 350°F. for 25 to 30 minutes or until golden brown. Cool 10 minutes.
5. In small bowl, combine powdered sugar, butter and orange juice; stir until smooth. Drizzle over coffee cake. Serve warm.
6. In small bowl, combine powdered sugar, butter and orange juice; stir until smooth. Drizzle over coffee cake. Serve warm.
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