Raspberry-Marzipan Coffee Cake
Layers of almond-flavored marzipan, raspberries and streusel result in a Raspberry Marzipan Coffee Cake that's as fun to look at as it is to eat!
Yield: 12 servings
Ingredients
Buttery Streusel
- 1/3 cup Gold Medal all-purpose flour
- 1/4 cup granulated 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 granulated sugar
- 1/4 cup butter, 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
Instructions
- Heat oven to 350 degrees F. Grease a 9 inch square pan.
Buttery Streusel
- In small bowl, mix flour and sugar. Cut in firm butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until crumbly.
- Stir in almonds.
Coffee Cake
- In large bowl, beat all coffee cake ingredients except almond paste and raspberries with electric mixer on low speed for 30 seconds.
- Beat on medium speed for 2 minutes, scraping bowl occasionally.
- 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.
- Bake for about 50 minutes or until a wooden pick inserted in center comes out clean.
- Serve warm or cool.
Nutrition
Per serving: Calories 300 (Calories from Fat 115); Total Fat 13g (Saturated Fat 6g); Cholesterol 40mg; Sodium 250mg; Total Carbohydrate 43g (Dietary Fiber 2g); Protein 5g
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.
Attribution
Recipe and photo used with permission from: Betty Crocker
