Raspberry Ripple Coffee Cake

Raspberry Ripple Coffee Cake

Coffee Cake:
3/4 cup granulated sugar
1/4 cup margarine or butter, softened
2 eggs
3/4 cup ground almonds
1/4 cup all-purpose flour
1 teaspoon grated lemon peel
8 oz can refrigerated crescent dinner rolls
8 tsp raspberry preserves
1/4 cup sliced almonds

1/3 cup powdered sugar
1 to 2 teaspoons milk

Heat oven to 375. Grease 9" round cake pan or 9" pie pan. In small bowl, beat sugar, margarine and eggs until smooth. Stir ground almonds, flour and lemon peel into sugar mixture. Set aside.

Separate dough into 8 triangles. Spread 1 teaspoon of the preserves on each triangle. Roll up, starting at shortest side of triangle, rolling to opposite point. Place rolls in greased pan in 2 circles, arranging 5 rolls around outside edge and 3 in center. Pour and carefully spread almond mixture evenly over rolls; sprinkle with almonds. Bake at 375 for 25-35 minutes or until deep golden brown and knife inserted in center comes out clean. (If necessary, cover coffee cake with foil during last 5-10 min baking to prevent excessive browning).

In small bowl, blend glaze ingredients, adding enough milk for desired drizzling consistency. Drizzle over warm cake. Serve warm.