Raspberry-Marzipan Coffee Cake



12 servings



2 cups All-purpose flour*
3/4 cup sugar
1/4 cup softened margarine or
1 cup milk
2 tsp. baking powder
1 tsp. vanilla
1/2 tsp. salt
1 egg
1 pkg. (3-1/2) almond paste, finely chopped
1 cup fresh raspberries or
1 cup thawed frozen raspberries


1/4 cup firm margarine or
1/3 cup All-purpose flour
1/4 cup sugar
1/3 cup slivered almonds


You may find the almond paste easier to chop if you chill it. Preheat oven to 350°F. Prepare Streusel and set aside. Grease square pan, 9x9x2-inches. Beat all ingredients except almond paste, raspberries and Streusel in medium bowl on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally.Spread half of the batter in pan. Sprinkle with half each of the almond paste, raspberries and Streusel. Repeat layers. Bake about 50 minutes or until wooden pick inserted in center comes out clean.

STREUSEL: Cut margarine into flour and sugar until crumbly. Stir in nuts.

*If using self-rising flour, omit baking powder and salt.

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