Title: Raspberry-Marzipan Coffee Cake
Categories: Fruit Rice
Yield: 12 Servings
| 2 | c | All-purpose flour* |
| 3/4 | c | Sugar |
| 1/4 | c | Margarine or butter, softene |
| 1 | c | Milk |
| 2 | ts | Baking powder |
| 1 | ts | Vanilla |
| 1/2 | ts | Salt |
| 1 | | Egg |
| 1 | pk | (3-1/2 ounces) almond Paste, finely chopped |
| 1 | c | Fresh or unsweetened frozen (thawed) raspberries |
| STREUSEL |
| 1/4 | c | Firm margarine or butter |
| 1/3 | c | All-purpose flour |
| 1/4 | c | Sugar |
| 1/3 | c | Slivered almonds |
You may find the almond paste easier to chop if you put it into the. Heat
oven to 350 degrees. Prepare Streusel. Grease square pan, 9 X 9 X 2 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. 1 COFFEE CAKE (12 PIECES); 290 CALORIES PER PIECE. *If using
self-rising flour, omit baking powder and salt. STREUSEL: Cut margarine
into flour and sugar until crumbly. Stir in nuts.