Cream Cheese Raspberry Coffee Cake

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by lynnda | See lynnda's recipes | Report Abuse

Source: Pillsbury

 

 

 

Ingredients:

Two cans refrigerated crescent dinner rolls, 8 ounces each
one package cream cheese, softened, 8 ounces
1/4 cup granulated sugar
2 teaspoons grated orange peel
1 teaspoon vanilla
one egg
1 pint fresh raspberries, 2 cups
1 teaspoon granulated sugar
glaze:
1/2 cup powdered sugar
1 tablespoon butter, softened
2 teaspoons orange juice

 

Directions:

Heat oven to 350. Spray large cookie sheet or pizza pan with cooking spray. Unroll both cans of dough; separate into 16 triangles. Reserve four triangles for topping. On cookie sheet, arrange 12 Triangles in circle with points toward center, leaving 3 inch hole in center. Press dough to form 14 inch ring; press seems together to seal. Fold outer and center edges up 1/4 inch. In medium bowl, mix cream cheese, 1/4 cup granulated sugar, the orange peel, vanilla and egg until well mixed. Gently stir in raspberries. Mixture will be thin. Spoon raspberry mixture evenly over dough. With scissors or pizza cutter,cut each reserve dough triangle lengthwise into thirds. Place 1 teaspoon granulated sugar on work surface. Arrange sugar dough strips, sugar side up, evenly in spoke fashion over filling. Press ends to seal at center and outer edges. Bake 25 to 30 minutes or until golden brown. Cool 10 minutes. In small bowl, mix powdered sugar, butter and orange juice until smooth. Drizzle over coffeecake. Serve warm.
Serves 12