Cream Cheese-Raspberry Coffee Cake

[PrisonerOfHope]

Cream Cheese-Raspberry Coffee Cake

This delectable cake, based on crescent rolls, features a sweet filling bursting with fresh raspberries.


prep time 30 min
total time 60 min
ingredients 11
servings 12

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 (or other berries)

Glaze

1/2 cup powdered sugar

1 tablespoon butter, softened

2 teaspoons orange juice




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.

In medium bowl, combine all filling ingredients except raspberries; mix well. Gently stir in raspberries. (Mixture will be thin.) Spoon filling over dough.

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.

Bake at 350°F. for 25 to 30 minutes or until golden brown. Cool 10 minutes.

In small bowl, combine powdered sugar, butter and orange juice; stir until smooth. Drizzle over coffee cake. Serve warm.