Cream Cheese-Raspberry Coffee Cake Recipe

Name: Cream Cheese-Raspberry Coffee Cake
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 12 servings
Ingredients: 2 cans (8 rolls each) Pillsbury* Original Crescents; 1 pkg (250 g) cream cheese, softened; 1/4 cup (50 mL) granulated sugar; 2 tsp (10 mL) grated orange peel; 1 tsp (5 mL) vanilla; 1 egg; 2 cups (500 mL) fresh raspberries; 1 tsp (5 mL) granulated sugar; 1/2 cup (125 mL) icing sugar; 1 tbsp (15 mL) butter, softened; 2 tsp (10 mL) orange juice

Ingredients

2 cans (8 rolls each) Pillsbury* Original Crescents
1 pkg (250 g) cream cheese, softened
1/4 cup (50 mL) granulated sugar
2 tsp (10 mL) grated orange peel
1 tsp (5 mL) vanilla
1 egg
2 cups (500 mL) fresh raspberries
1 tsp (5 mL) granulated sugar
1/2 cup (125 mL) icing sugar
1 tbsp (15 mL) butter, softened
2 tsp (10 mL) orange juice

PREP TIME 30m	COOK TIME 35m	TOTAL TIME 1h5m
YIELD 12 servings

Instructions

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