Sweet Orange and Toasted Almond Coffee Cake

(3)
  4 reviews
  • 20 min prep time
  • 1 hr 15 min total time
  • 7 ingredients
  • 8 servings

Ingredients

1
can Pillsbury™ refrigerated orange flavor sweet rolls with icing
8
teaspoons low sugar sweet orange marmalade
1/3
cup Pillsbury BEST® All Purpose Flour
2
tablespoons sugar
1/4
cup almond paste, crumbled
3
tablespoons cold butter, cubed
2
tablespoons sliced almonds, toasted

Directions

  1. 1 Heat oven to 350°F. Spray 13x4 1/2-inch rectangular tart pan with removable bottom or 9-inch round cake pan with Crisco® Original No-Stick Cooking Spray. If using tart pan, place 15x10-inch pan with sides on middle oven rack.
  2. 2 Separate dough into 8 rolls. Reserve icing. Press rolls in bottom of pan. Drop marmalade by teaspoonfuls evenly over dough.
  3. 3 In medium bowl, mix flour and sugar. With pastry blender (or pulling 2 table knives through mixture in opposite directions), cut in almond paste and butter until mixture looks like fine crumbs. Sprinkle evenly over dough.
  4. 4 Place tart pan in oven on pan with sides. Bake 25 to 35 minutes or until golden brown.
  5. 5 In small microwavable bowl, microwave icing on High 10 to 15 seconds; stir. Immediately drizzle over coffee cake; sprinkle with nuts. Cool 20 minutes.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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