Raspberry-Marzipan Coffee Cake
Buttery Streusel (See Below)
2 cups all-purpose flour
3/4 cup sugar
1/4 cup butter or margarine, softened
1 cup milk
2 teaspoons baking powder
1 teaspoon vanilla
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
Heat oven to 350 degrees. Grease square pan, 9x9x2 inches. Make Buttery Streusel. Beat remaining ingredients except almond paste and raspberries with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally.
Spread half of the batter pan. Sprinkle with half each of the almond paste, raspberries and Buttery Streusel. Repeat with remaining batter, almond paste, raspberries and Buttery Streusel. Bake about 50 minutes or until toothpick inserted in center comes out clean. Serve warm or cool.
Buttery Streusel
1/3 cup all-purpose flour
1/4 cup sugar
1/4 cup butter or margarine (firm)
1/3 cup slivered almonds
Mix flour and sugar in small bowl. Cut in butter, using pastry blender or crisscrossing 2 knives, until crumbly. Stir in almonds.
|
|
|
