Cream Cheese-Raspberry Coffee Cake

This delectable cake, based on crescent rolls, features a sweet filling bursting with fresh raspberries.

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Servings 12

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( 104 ) Ratings

104 Ratings

5 Stars 18%

4 Stars

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1 Stars

Member Reviews ( 7 )

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ingredients 11
Prep Time 30 min
Total Time 60 min

Ingredients

Coffee Cake

2: cans (8 oz each Pillsbury® refrigerated crescent dinner rolls

1: teaspoon sugar

Filling

1: pkg (8 oz) cream cheese, softened

1/4: cup sugar

2: teaspoons grated orange peel

1: teaspoon vanilla

1: egg

1: pint (2 cups) fresh raspberries

Glaze

1/2: cup powdered sugar

1: tablespoon butter, softened

2: teaspoons orange juice

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Directions

1 Heat oven to 350°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 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 seams together to seal. Fold outer and center edges up 1/4 inch.
2 In medium bowl, combine all filling ingredients except raspberries; mix well. Gently stir in raspberries. (Mixture will be thin.) Spoon filling over dough.
3 With scissors or pizza cutter, cut each reserved triangle lengthwise into thirds. Place 1 teaspoon 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 center and outer edges.
4 Bake at 350°F. for 25 to 30 minutes or until golden brown. Cool 10 minutes.
5 In small bowl, combine powdered sugar, butter and orange juice; stir until smooth. Drizzle over coffee cake. Serve warm.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/12 of Recipe

Calories: 280
Calories from Fat: 150),

% Daily Value

Total Fat: 16g; 16%
(Saturated Fat 8g, 8% Trans Fat 2g 2% ),
Cholesterol: 40mg; 40%;
Sodium: 360mg; 360%;
Total Carbohydrate: 27g; 27%
(Dietary Fiber 2g 2% Sugars 13g 13% ),
Protein: 5g; 5%

% Daily Value*:

Vitamin A: 6%;
Vitamin C: 6%;
Calcium: 2%;
Iron: 8%;

Exchanges:

1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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peachy

report Posted Sep. 27, 2012 5:57 PM

Very good! My family really liked it and said it was a keeper. Want to try other fruit next time.endless possibilities with this.

merylb

report Posted Sep. 21, 2007 9:54 AM

This is simply scrumptious!! I made this for the first time last weekend and it was a tremendous hit in our house. I substituted seedless raspberry jam dollops for the fresh fruit and it worked out fine. I wanted to bring some into work, but the neighbors got wind of it and there wasn''t a crumb left by Sunday night. This would also be good with crushed pineapple, or blueberry jams. Yummy!

Rogna

report Posted Aug. 30, 2007 10:11 AM

I have made this recipe many times for many different occasions. Not even once did I receive a negative review of it. The last time I made it was for a church circle. I replace the cranberries with a mixture of strawberries and blueberries.I asked one of our co-members if there was any way upon which I could improve it. The response? A hardy, "Yes!" Fearing the worst, I timidly asked, "How?" She said, "Make another one just like it!"

possum

report Posted Aug. 1, 2007 10:08 AM

Wow! This was really great! I purchased 2 pints of raspberries (recipe calls for 1) because I wanted to add extra berries to each plate that was served. It looked really nice.

Candy Sue

report Posted May. 29, 2007 10:13 AM

This receipe is terrific. I also made it with cut up strawberries (some of my family doesn''t like raspberries) and it was great that way too.