Raspberry-Marzipan Coffee Cake

Layers of almond-flavored marzipan, raspberries and streusel result in a coffee cake that's as fun to look at as it is to eat!

Makes 12 servings

Buttery Streusel:
1/3 cup Gold Medal all-purpose flour
1/4 cup sugar
1/4 cup firm butter or margarine
1/3 cup slivered almonds

Coffee Cake:
2 cups Gold Medal all-purpose flour
3/4 cup sugar
1/4 cup butter or margarine, softened
1 cup milk
2 teaspoons baking powder
1 teaspoon vanilla extract
1/2 teaspoon salt
1 egg
1/2 package (7- or 8-ounce size) almond paste, finely chopped
1 cup fresh or unsweetened frozen (thawed) raspberries

1. Heat oven to 350 degrees F. Grease 9-inch square pan. In small bowl, mix 1/3 cup flour and 1/4 cup sugar. Cut in firm butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until crumbly. Stir in almonds.

2. In large bowl, beat all coffee cake ingredients except almond paste and raspberries with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally.

3. Spread half of batter in pan. Sprinkle with half each of the almond paste, raspberries and streusel. Repeat with remaining batter, almond paste, raspberries and streusel.

4. Bake about 50 minutes or until toothpick inserted in center comes out clean. Serve warm or cool.

Nutrition Information: 1 Serving: Calories 300 (Calories from Fat 115 ); Total Fat 13 g (Saturated Fat 6 g); Cholesterol 40 mg; Sodium 250 mg; Total Carbohydrate 43 g (Dietary Fiber 2 g); Protein 5 g

Percent Daily Value*: Vitamin A 6 %; Vitamin C 2 %; Calcium 10 %; Iron 8 %

Exchanges: 2 Starch; 1 Fruit; 2 Fat

*Percent Daily Values are based on a 2,000 calorie diet.

Purchasing
Look for almond paste in the baking section of your grocery store.

Recipe and photograph provided courtesy of Betty Crocker 2007/TM General Mills All Rights Reserved