Apricot-Almond Coffee Cake
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Updated Oct 19, 2018
Almonds and apricots find the perfect pairing in this luscious cake with an easy braided top.
Apricot-Almond Coffee Cake
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- Prep Time 20 min
- Total 1 hr 20 min
- Ingredients 7
- Servings 12
Ingredients
- 1 package (3 oz) cream cheese, softened
- 1/2 cup almond paste, crumbled
- 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)
- 1/3 cup apricot preserves
- 1/2 cup powdered sugar
- 2 teaspoons milk
- 1 tablespoon sliced almonds
Instructions
-
Step1Heat oven to 375°F. Grease or spray cookie sheet. In small bowl, beat cream cheese with electric mixer on low speed until smooth and creamy. Beat in almond paste until well mixed.
-
Step2Unroll dough onto cookie sheet; press into 13x7-inch rectangle, firmly pressing perforations to seal. Spoon cream cheese mixture lengthwise down center 1/3 of rectangle; spoon preserves on top of mixture.
-
Step3On each long side of dough rectangle, make cuts 1 inch apart to edge of filling. Fold opposite strips of dough over filling, and cross in center to make a braided appearance; seal ends.
-
Step4Bake 18 to 22 minutes or until golden brown. Remove from cookie sheet to cooling rack. Cool completely, about 40 minutes.
-
Step5In small bowl, mix powdered sugar and milk until smooth; drizzle over coffee cake. Garnish with sliced almonds. Serve warm or cool.
Nutrition
190
Calories
9g
Total Fat
3g
Protein
24g
Total Carbohydrate
15g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 190
- Calories from Fat
- 80
- Total Fat
- 9g
- 14%
- Saturated Fat
- 3g
- 16%
- Trans Fat
- 1g
- Cholesterol
- 10mg
- 3%
- Sodium
- 170mg
- 7%
- Potassium
- 55mg
- 2%
- Total Carbohydrate
- 24g
- 8%
- Dietary Fiber
- 1g
- 4%
- Sugars
- 15g
- Protein
- 3g
% Daily Value*:
- Vitamin A
- 0%
- 0%
- Vitamin C
- 0%
- 0%
- Calcium
- 2%
- 2%
- Iron
- 4%
- 4%
Exchanges:
1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;Carbohydrate Choice
1 1/2Tips from the
Pillsbury Kitchens
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