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

0
Print

0
Pinterest

0
Email

0
Facebook

0

Toasted Almond Tea Cake

(1)

1 reviews

15 min prep time
35 min total time
8 ingredients
8 servings

Pinterest

0
Facebook

0
Save

0
Email

0
Print

0

Try These Next

Pillsbury® refrigerated crescent dinner rolls provides great addition to almond tea cake that’s ready in 35 minutes.

Ingredients

1: can (8 oz) Pillsbury™ refrigerated crescent dinner rolls

2: tablespoons packed brown sugar

1/3: cup coarsely chopped almonds, toasted

1/4: cup golden raisins

1/2: cup powdered sugar

1/2: teaspoon almond extract

3: to 4 teaspoons milk

: Sliced almonds, toasted

Steps

1 Heat oven to 375°F. Lightly grease cookie sheet. Unroll dough into 2 long rectangles. Overlap long sides to form 1 large rectangle. Firmly press perforations and edges to seal. Sprinkle with brown sugar, 1/3 cup almonds and raisins, to within 1/2 inch of edges. Starting with longest side, roll up jelly-roll fashion. Place, seam side down, on cookie sheet.
2 Cut through roll at 1-inch intervals to within 1/8 inch of bottom, being careful not to cut all the way through. Fold down alternating slices from left to right, twisting slightly to show filling and forming a long loaf.
3 Bake 15 to 20 minutes or until deep golden brown. Immediately remove from cookie sheet to cooling rack.
4 In small bowl, mix powdered sugar, almond extract and enough milk for desired glaze consistency. Drizzle glaze over warm cake. Sprinkle with additional sliced almonds.

1 Heat oven to 375°F. Lightly grease cookie sheet. Unroll dough into 2 long rectangles. Overlap long sides to form 1 large rectangle. Firmly press perforations and edges to seal. Sprinkle with brown sugar, 1/3 cup almonds and raisins, to within 1/2 inch of edges. Starting with longest side, roll up jelly-roll fashion. Place, seam side down, on cookie sheet.
2 Cut through roll at 1-inch intervals to within 1/8 inch of bottom, being careful not to cut all the way through. Fold down alternating slices from left to right, twisting slightly to show filling and forming a long loaf.
3 Bake 15 to 20 minutes or until deep golden brown. Immediately remove from cookie sheet to cooling rack.
4 In small bowl, mix powdered sugar, almond extract and enough milk for desired glaze consistency. Drizzle glaze over warm cake. Sprinkle with additional sliced almonds.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 200
Calories from Fat: 80

% Daily Value

Total Fat: 9g; 14%
Saturated Fat 2g 10%
Cholesterol: 0mg; 0%
Sodium: 220mg; 9%
Total Carbohydrate: 27g; 9%
Dietary Fiber 1g 4% Sugars 16g
Protein: 3g

% Daily Value*:

Vitamin A: 0%; 0%
Vitamin C: 0%; 0%
Calcium: 4%; 4%
Iron: 6%; 6%

Exchanges:

1 Starch; 1 Fruit; 2 Other Carbohydrate; 1 1/2 Fat;

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

Comments + Recipe Twists

© 2016 ®/TM General Mills All Rights Reserved

Follow Pillsbury: