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12 servings
suggest servings
| 2 | cups | flour, all-purpose | |
| 3/4 | cups | sugar | |
| 1/4 | cup | butter | softened |
| 1 | cup | milk | |
| 2 | teaspoons | baking powder | |
| 1 | teaspoon | vanilla extract | |
| 1/2 | teaspoon | salt | |
| 1 | each | egg | |
| 3 1/2 | ounces | almond paste | finely chopped |
| 1 | cup | strawberries | fresh or frozen thawed, unsweetened |
| 1/4 | cup | butter | firm |
| 1/3 | cup | flour, all-purpose | |
| 1/4 | cup | sugar | |
| 1/3 | cup | almonds | slivered |
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.
| % Daily Value* | |
| Total Fat 11.0g | 17% |
| Saturated Fat 5.0g | 27% |
| Trans Fat 0.0g | |
| Cholesterol 37mg | 12% |
| Sodium 168mg | 7% |
| Total Carbohydrate 40.0g | 13% |
| Dietary Fiber 1.0g | 4% |
| Sugars 21.0g | |
| Protein 4.0g | 9% |
| Vitamin A | 6% | Vitamin C | 0% | |
| Calcium | 6% | Iron | 8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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