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Quick & Easy Raspberry Pull-Apart Coffee Cake

1½ loaves Bridgford Frozen Ready-Dough®, thawed or
24 Bridgford Frozen White Rolls Dough, thawed
1½ cups raspberry jam or raspberry cake filling*
½ cups melted butter or margarine
1 tsp almond extract
1 cup sliced almonds, slightly crushed
½ cup light brown sugar
*Ready-made raspberry cake filling can be found at cake decorating supply stores.

Divide dough into 24 pieces (16 pieces from whole loaf and 8 pieces from half loaf). If using rolls, do not divide. On a lightly floured board, flatten each piece into 2½ to 3-inch rounds. Place approximately 1 tablespoon of jam into center of each round. Bring edges of dough together over filling and pinch to seal, forming a ball. In a small mixing bowl, mix brown sugar with almonds. set aside. Dip each filled ball into melted butter mixed with almond extract then into almond-brown sugar mixture. Place filled balls of dough into a greased bundt or tube pan, the first layer having pinched side up and the second layer having pinched side down in staggering order. Let rise about 1 hour or until dough rises to just under top of pan. Bake at 350° on middle rack in oven for about 40-45 minutes or until it sounds hollow when tapped on top. (Cover coffee cake with foil after 30 minutes if it is browning too quickly.) Cool in pan 10 minutes, then turn over and out of pan onto wire rack to cool completely. Decorate with glaze and sliced almonds or powdered sugar. Cream Cheese Glaze: Combine 3 oz. softened cream cheese with 2-4 tablespoons cream (or milk), 3 tablespoons powdered sugar, and ¼ teaspoon almond extract. Mix well. Drizzle over coffee cake. * Ready-made raspberry cake filling can be found at cake decorating supply stores.

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