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Toasted Almond Tea Cake

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Toasted Almond Tea Cake
  • Prep Time 15 min
  • Total Time 35 min
  • Servings 8
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Pillsbury® refrigerated crescent dinner rolls provides great addition to almond tea cake that’s ready in 35 minutes.

Ingredients

1
can (8 oz) Pillsbury™ refrigerated crescent dinner rolls
2
tablespoons packed brown sugar
1/3
cup coarsely chopped almonds, toasted
1/4
cup golden raisins
1/2
cup powdered sugar
1/2
teaspoon almond extract
3
to 4 teaspoons milk
Sliced almonds, toasted

Directions

  • 1 Heat oven to 375°F. Lightly grease cookie sheet. Unroll dough into 2 long rectangles. Overlap long sides to form 1 large rectangle. Firmly press perforations and edges to seal. Sprinkle with brown sugar, 1/3 cup almonds and raisins, to within 1/2 inch of edges. Starting with longest side, roll up jelly-roll fashion. Place, seam side down, on cookie sheet.
  • 2 Cut through roll at 1-inch intervals to within 1/8 inch of bottom, being careful not to cut all the way through. Fold down alternating slices from left to right, twisting slightly to show filling and forming a long loaf.
  • 3 Bake 15 to 20 minutes or until deep golden brown. Immediately remove from cookie sheet to cooling rack.
  • 4 In small bowl, mix powdered sugar, almond extract and enough milk for desired glaze consistency. Drizzle glaze over warm cake. Sprinkle with additional sliced almonds.
Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
200
(
Calories from Fat
80
)
Daily Value
Total Fat
9g
14%
(
Saturated Fat
2g
10%
)
Cholesterol
0mg
0%
Sodium
220mg
9%
Total Carbohydrate
27g
9%
(
Dietary Fiber
1g
4%
,
Sugars
16g
)
Protein
3g
Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
6%
6%
Exchanges:
1 Starch; 1 Fruit; 2 Other Carbohydrate; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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