Raspberry Ripple Crescent Coffee Cake

• 3/4 cup sugar
• 1/2 cup butter, softened
• 2 eggs
• 3/4 cup ground almonds
• 1/4 cup flour
• 1 (8 ounce) can pillsbury quick crescent rolls
• 8 teaspoons raspberry preserves
• 1/4 cup sliced almonds
• 1/3 cup powdered sugar
• 1/2 teaspoon milk

1. Preheat oven to 375 degrees.
2. Grease a 9 inch round cake pan or 9 inch pie pan.
3. In small bowl, beat sugar, butter and eggs until smooth.
4. Stir in ground almonds, flour.
5. Add to sugar mixture. Set aside.
6. Separate dough into 8 triangles.
7. Spread 1 teaspoon of the preserves on each triangle.
8. Roll up, starting at shortest side of triangle rolling to the opposite point. Place rolls in prepared pan in two circles, arranging 5 rolls around outside edge and 3 in center.
9. Pour and carefully spread almond mixture evenly over rolls; sprinkle with sliced almonds.
10. Bake for 25 to 30 minutes or until deep golden brown and knife inserted in center comes out clean.
11. In small bowl blend a glaze of 1/3 cup powdered sugar and 1/2 teaspoon milk.
12. Drizzle over warm coffee cake.

sugar, butter, eggs, ground almonds, flour, crescent rolls, raspberry preserves, almonds, powdered sugar, milk

Taken from www.food.com/recipe/raspberry-ripple-crescent-coffee-cake-300682 (may not work)