Raspberry Ripple Crescent Coffee Cake - cooking recipe

Ingredients

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

Preparation

Preheat oven to 375 degrees.
Grease a 9 inch round cake pan or 9 inch pie pan.
In small bowl, beat sugar, butter and eggs until smooth.
Stir in ground almonds, flour.
Add to 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 the opposite point. Place rolls in prepared pan in two circles, arranging 5 rolls around outside edge and 3 in center.
Pour and carefully spread almond mixture evenly over rolls; sprinkle with sliced almonds.
Bake for 25 to 30 minutes or until deep golden brown and knife inserted in center comes out clean.
In small bowl blend a glaze of 1/3 cup powdered sugar and 1/2 teaspoon milk.
Drizzle over warm coffee cake.