Saturday, October 1, 2011
Cream Cheese Raspberry Coffee Cake
Good Saturday morning to you! Here is a delicious coffee cake for breakfast this morning. Have a wonderful day and weekend.
2 cans refrigerated crescent dinner rolls
1 teaspoon sugar
1 8 oz package cream cheese, softened
1/4 cup sugar
2 teaspoons grated orange peel
1 teaspoon vanilla
1 pint fresh raspberries ( 2 cups)
1/2 cup powdered sugar
1 tablespoon butter, softenend
2 teaspoons orange juice
Heat oven to 350 degrees 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 cooked 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 to 1/4 inch.
In medium bowl, combine all filling ingredients except respberries, mix well. Gently stir in raspberries. Mixture will be thin.
Spoon filling over dough. With scissors or pizza cutter, cut each reserved triangle lenthwise into thirds. Place 1 teaspoon sugar on work surface. Press each dough strip onto sugar. Arrange sugared dough strips, sugar side up, evenly in soke fashion over filling. Press ends to seal at center and outer edges.
Bake for 20 to 30 minutes or until golden brown. Cool 10 minutes.
In small bowl combine powdered sugar, butter and orange juice; stir until smooth. Drizzle over coffee cake. Serve warm.