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Recipe: Almond Fruit Crescent Coffee Cake
Similar Categories: Almond, Fruit, Crescent, Coffee, Cake
----COFFEE CAKE----
2/3 cup ground almonds
1/4 cup sugar
2 tablespoon flour
2 tablespoon margarine, softened
2 teaspoon grated lemon peel
3/4 teaspoon almond extract
1/3 cup mixed candied fruit
2 8oz. cans Pillsbury refrigerated
crescent dinner rolls
----GLAZE----
1/2 cup powdered sugar
1/4 teaspoon almond extract
2 to 3 tsps. milk
----GARNISH----
2 tablespoon sliced almonds
Heat oven to 375 degrees. In medium bowl, combine ground almonds, sugar,
flour, margarine, lemon peel, and 3/4 tsp. almond extract; blend well. Stir
in candied fruit. Unroll dough; separate into 16 triangles. Sprinkle about
1 tb. almond mixture on each triangle. Starting with shortest side of
triangle, roll loosely to opposite point. Place 9 rolls, point side down,
in spoke fashion in ungreased 9 inch pie pan. Place remaining 7 rolls,
point side down, around edge of pan. Bake for 20 to 30 minutes or until
deep golden brown and center is no longer doughy. Remove from oven; let
stand 5 minutes. Remove from pan. In small bowl, blend glaze ingredients,
adding enough milk for desired drizzling consistency. Drizzle over warm
coffee cake. Garnish with sliced almonds. Serve warm.
Nutrition Info: 1/16th of recipe; Cal.-180, Protein-3 gr., Carbo.-22 gr.,
Fat-10 gr., Sodium-250 mg.
Dietary Exchanges: 1 Starch, 1/2 fruit, 2 fat
2/3 cup ground almonds
1/4 cup sugar
2 tablespoon flour
2 tablespoon margarine, softened
2 teaspoon grated lemon peel
3/4 teaspoon almond extract
1/3 cup mixed candied fruit
2 8oz. cans Pillsbury refrigerated
crescent dinner rolls
----GLAZE----
1/2 cup powdered sugar
1/4 teaspoon almond extract
2 to 3 tsps. milk
----GARNISH----
2 tablespoon sliced almonds
Heat oven to 375 degrees. In medium bowl, combine ground almonds, sugar,
flour, margarine, lemon peel, and 3/4 tsp. almond extract; blend well. Stir
in candied fruit. Unroll dough; separate into 16 triangles. Sprinkle about
1 tb. almond mixture on each triangle. Starting with shortest side of
triangle, roll loosely to opposite point. Place 9 rolls, point side down,
in spoke fashion in ungreased 9 inch pie pan. Place remaining 7 rolls,
point side down, around edge of pan. Bake for 20 to 30 minutes or until
deep golden brown and center is no longer doughy. Remove from oven; let
stand 5 minutes. Remove from pan. In small bowl, blend glaze ingredients,
adding enough milk for desired drizzling consistency. Drizzle over warm
coffee cake. Garnish with sliced almonds. Serve warm.
Nutrition Info: 1/16th of recipe; Cal.-180, Protein-3 gr., Carbo.-22 gr.,
Fat-10 gr., Sodium-250 mg.
Dietary Exchanges: 1 Starch, 1/2 fruit, 2 fat
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