Tuesday, September 13, 2011
Raspberry Cream Cheese Coffee Cake
from Pillsbury Cookbook
1 can Pillsbury refrigerated crescent rolls
1 pkg (8oz) Cream Cheese, softened
1/4 cup sugar
2 tsp grated orange or lemon peel
1 tsp vanilla
2 cups fresh raspberries
Heat oven to 350/ Spray 12" pizza pan with cooking spray. Unroll dough and separate into 8 triangles; place in pan in a round circle (I can never do this quite right - mine sometimes looks like a half-moon). Press dough over bottom and 1/2" up side of pan to form crust; press perforations to seal.
In medium bowl, beat all filling ingredients except raspberries with electric mixer on low speed until smooth. Gently stir in raspberries (mixture will be thin). Spoon filling evenly over dough.
Bake at 20 to 25 minutes or until golden brown. Cool 10 minutes. In small, mix all glaze ingredients until smooth; drizzle over warm coffee cake. Serve warm.
1/4 cup powdered sugar
2 tsp orange juice
In small bowl, mix all glaze ingredients until smooth; drizzle over warm coffee cake. Serve Warm.
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