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Toasted Almond Tea Cake

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Toasted Almond Tea Cake
  • Prep 15 min
  • Total 35 min
  • Ingredients 8
  • Servings 8
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Pillsbury™ refrigerated crescent dinner rolls provides great addition to almond tea cake that’s ready in 35 minutes.
Updated Sep 25, 2015

Ingredients

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.

Nutrition Information

200 Calories, 9g Total Fat, 3g Protein, 27g Total Carbohydrate, 16g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
200
Calories from Fat
80
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.
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