Muirhead Ginger Peachy Butter Coffee Cake |
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CAKE 1 tube of 8 refrigerated crescent rolls ½ jar Muirhead Ginger Peachy Butter |
GLAZE ½ cup confectioner sugar 1 tsp vanilla or peach liqueur, if desired 2-3 tbsp milk |
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| Preheat oven to 375° F. Grease a baking sheet. Unroll dough for rolls, but do not separate. Press dough segments together to form 12" × 7" rectangle. Transfer to prepared baking sheet. Spread dough with Muirhead Ginger Peachy Butter, leaving about ½" border on all sides. Roll dough from short end, pinching last edge to seal. Cut roll into 8 slices, cutting down just to, but not through the bottom of the roll. Pull slices out, alternating left to right sides. Bake for 16-18 minutes until golden and flaky. Combine sugar, liqueur/vanilla, and enough milk to make glaze of drizzling consistency. Drizzle glaze over warm cake. Slice and enjoy. Serves 8. | |||
| Muirhead – 2002 | |||
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