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Raspberry-Marzipan Coffee Cake
| Ingredients | |||
| 2 | cup | flour, all-purpose | |
| 3/4 | cup | sugar | |
| 1/4 | cup | margarine or butter, softened | |
| 1 | cup | milk | |
| 2 | teaspoon | baking powder | |
| 1 | teaspoon | vanilla | |
| 1/2 | teaspoon | salt | |
| 1 | each | egg | |
| 1 | pk | almond paste, finely chopped (3-1/2 ounces) | |
| 1 | cup | unsweetened frozen (thawed) OR fresh raspberries | |
| ---STREUSEL--- | |||
| 1/4 | cup | margarine or butter, firm | |
| 1/3 | cup | flour | |
| 1/4 | cup | sugar | |
| 1/3 | cup | slivered almonds | |
Directions: | |||
| Heat oven to 350 degrees. Prepare Streusel. Grease 9x9x2 inch square pan. 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. Note: If using self-rising flour, omit baking powder and salt. STREUSEL: Cut margarine into flour and sugar until crumbly. Stir in nuts. | |||
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