Raspberry Ripple Crescent Coffee Cake – a delicious recipe with sugar, butter, eggs, ground almonds, flour, crescent rolls. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
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.
693
kcal
Calories
46
g
Fat
62
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 3/4 cup sugar, 1/2 cup butter, softened, 2 eggs, 3/4 cup ground almonds, and more.
Yes, Raspberry Ripple Crescent Coffee Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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