Cream Cheese-Raspberry Cake |
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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 12 |
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This delectable cake, based on crescent rolls, features a sweet filling bursting with fresh raspberries. We have made this several times and we have recieved the same reaction each time - no one can believe this has those yummy flakes of dough, crescent rolls. Ingredients:
2 (8 ounce) cans pillsbury refrigerated crescent dinner rolls |
1 teaspoon sugar |
1 (8 ounce) package cream cheese, softened |
1/4 cup sugar |
2 teaspoons grated orange zest |
1 teaspoon vanilla |
1 egg |
1 pint fresh raspberry |
1/2 cup powdered sugar |
1 tablespoon softened butter |
2 teaspoons strained orange juice |
Directions:
1. Preheat oven to 350°F.
2. Spray large cookie sheet or 14 pizza pan with non-stick cooking spray.
3. Unroll both cans of dough; separate into 16 triangles; reserving 4 triangles for topping.
4. On sprayed cookie sheet, arrange 12 triangles, in a cricle with points toward center, leaving a 3 hole in center.
5. Press dough to form 14 ring; press seams together to seal.
6. Fold outer and center edges up to 1/4 .
7. In medium sized bowl, combine all filling ingredients except raspberries; mix well.
8. Gently stir or fold in raspberries(mixture will be thin).
9. Spoon filling over dough.
10. With scissors or pizza dough cutter, cut each reserved triangle lengthwise into thirds.
11. Place 1 teaspoon sugar on work surface.
12. Press each dough strip into sugar.
13. Arrange sugared strips, sugar side up, evenly spoked-fashion over filling.
14. Press ends to seal at center and outer edges.
15. Bake for 25-30 minutes or until golden brown.
16. Cool 10 minutes.
17. In a small bowl, combine ingredients for glaze; stir until smooth.
18. Drizzle over coffee cake.
19. Serve warm.
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