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

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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.