Raspberry-Marzipan Coffee Cake
Layers of almond-flavored marzipan, raspberries and streusel.
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.