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Cream Cheese-Raspberry Coffee Cake

Cream Cheese-Raspberry Coffee Cake
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This delectable cake, based on crescent rolls, features a sweet filling bursting with fresh raspberries.

Prep Time:
30 Min
Total Time:
1 Hr
Makes:
12 servings
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INGREDIENTS
Coffee Cake
2cans (8 oz each Pillsbury® refrigerated crescent dinner rolls
1teaspoon sugar
Filling
1pkg (8 oz) cream cheese, softened
1/4cup sugar
2teaspoons grated orange peel
1teaspoon vanilla
1egg
1pint (2 cups) fresh raspberries
Glaze
1/2cup powdered sugar
1tablespoon butter, softened
2teaspoons orange juice
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.

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