Raspberry Almond Cream Coffee Cake
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This special recipe is a berry delicious almond pastry that rivals the best of your local European style bakery.
- Prep time
- 10 mins
- Cook time
- 40 mins
- Yield
- serves 8
Ingredients
- 1 (8 count) roll refrigerated crescent dinner rolls
- 8 tablespoons Bonne Maman Raspberry Preserves (or berry flavor of your choice)
- 1/2 cup plus 1/2 tablespoon heavy cream, divided
- 1/2 cup sugar
- 1 egg, lightly beaten
- 1/2 teaspoon almond extract
- 1/2 cup sliced almonds
- 1 ounce white chocolate, chopped
- 1 teaspoon butter
Instructions
- Heat oven 375F.
- Separate crescent rolls into 8 triangles. Place 1 level tablespoonful of jam at wide end of each triangle. Lift wide end point of triangle up and over filling to meet opposite side, pinching in filling to seal. Roll up toward narrow point. Place point side down in ungreased 8-inch baking dish arranging 6 filled crescents around outside edge of dish and two in center. Bake 20 minutes or until just golden brown.
- Meanwhile, place ½ cup heavy cream in a 2-cup measure microwave safe cup. Microwave on HIGH for 45 seconds or until warm. Add sugar, whisking just until dissolved. Whisk in egg and almond extract. Pour cream mixture over partially baked rolls.
- Sprinkle evenly with almonds. Bake 20 minutes or until a deep golden brown. Let stand 15 minutes.
- In microwave safe container combine, white chocolate, heavy cream and butter. Microwave on HIGH, stirring every 20 seconds, until mixture is smooth and melted; drizzle over warm cake.
