Thursday, December 13, 2012

Shortcut French Coffee Cake

I used to work really hard to make this family recipe for French Coffee Cake, but now I substitute Crescent Dough. It is WONDERFUL for Christmas morning!!! (I submitted it to Simple and Delicious contest as well...fingers crossed.)

Shortcut French Coffee Cake


  • 1-8 ounce Crescent Roll Dough
  • Filling:
  • 1/2 cup white raisins
  • 1/2 cup chopped pecans
  • 1/3 cup sugar
  • 3/4 teaspoon cinnamon
  • 1 egg white large egg
  • Icing:
  • 1/2 cup powdered sugar
  • 1 tablespoon milk
  • 1/4 teaspoon almond extract


  • Preheat oven to 375 degrees.
  • In a medium bowl, combine sugar and cinnamon. Add the pecans and raisins to the mixture and stir. Set aside for later use.
  • In a small bowl, whip the egg white until stiff peaks form. Unroll the crescent dough horizontally on a cutting board. Spread the stiff egg white on top of the dough. Sprinkle the sugar/pecan mixture evenly on top.
  • Roll into a long, jelly roll shape. Spray a standard, round cake pan with oil. Lay the coffee cake roll in a crescent-shape in the pan.
  • Bake at 375 degrees for 15-20 minutes.
  • While the coffee cake is baking, combine the powdered sugar, milk and almond extract for the icing in a small bowl. Drizzle the icing over the baked coffee cake while it is still warm. Yield: serves 4


    We always have this coffee cake for Christmas morning breakfast/brunch, but it's good anytime.