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

Ingredients

• 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

Directions

• 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
  
  

  Notes:

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