We support you, just not your browser.
Your browser hasn't been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox or Safari.
Save and Share
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X

Apricot-Almond Coffee Cake

(5)
  2 reviews
  • 20 min prep time
  • 1 hr 20 min total time
  • 7 ingredients
  • 12 servings
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X

Almonds and apricots find the perfect pairing in this luscious cake with an easy braided top.

Ingredients

1
package (3 oz) cream cheese, softened
1/2
cup almond paste, crumbled
1
can (8 oz) Pillsbury™ refrigerated crescent dinner rolls
1/3
cup apricot preserves
1/2
cup powdered sugar
2
teaspoons milk
1
tablespoon sliced almonds

Steps

  • 1 Heat oven to 375°F. Grease or spray cookie sheet. In small bowl, beat cream cheese with electric mixer on low speed until smooth and creamy. Beat in almond paste until well mixed.
  • 2 Unroll dough onto cookie sheet; press into 13x7-inch rectangle, firmly pressing perforations to seal. Spoon cream cheese mixture lengthwise down center 1/3 of rectangle; spoon preserves on top of mixture.
  • 3 On each long side of dough rectangle, make cuts 1 inch apart to edge of filling. Fold opposite strips of dough over filling, and cross in center to make a braided appearance; seal ends.
  • 4 Bake 18 to 22 minutes or until golden brown. Remove from cookie sheet to cooling rack. Cool completely, about 40 minutes.
  • 5 In small bowl, mix powdered sugar and milk until smooth; drizzle over coffee cake. Garnish with sliced almonds. Serve warm or cool.
  • 1 Heat oven to 375°F. Grease or spray cookie sheet. In small bowl, beat cream cheese with electric mixer on low speed until smooth and creamy. Beat in almond paste until well mixed.
  • 2 Unroll dough onto cookie sheet; press into 13x7-inch rectangle, firmly pressing perforations to seal. Spoon cream cheese mixture lengthwise down center 1/3 of rectangle; spoon preserves on top of mixture.
  • 3 On each long side of dough rectangle, make cuts 1 inch apart to edge of filling. Fold opposite strips of dough over filling, and cross in center to make a braided appearance; seal ends.
  • 4 Bake 18 to 22 minutes or until golden brown. Remove from cookie sheet to cooling rack. Cool completely, about 40 minutes.
  • 5 In small bowl, mix powdered sugar and milk until smooth; drizzle over coffee cake. Garnish with sliced almonds. Serve warm or cool.

Expert Tips

Any flavor of preserves or jam can be used.

Assemble the coffee cake up to 2 hours ahead of time; cover with plastic wrap and refrigerate. Uncover; bake as directed in recipe.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
190
Calories from Fat
80
% Daily Value
Total Fat
9g
14%
Saturated Fat
3g
16%
Trans Fat
1g
1%
Cholesterol
10mg
3%
Sodium
170mg
7%
Total Carbohydrate
24g
8%
Dietary Fiber
1g
4%
Sugars
15g
15%
Protein
3g
3%
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
2%
2%
Iron
4%
4%
Exchanges:
1/2 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; 2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

© 2015 ®/TM General Mills All Rights Reserved