Raspberry-Marzipan Coffee Cake
A decadent coffee cake made with delicious strawberries and slivered almonds.
Yield
12 servingsPrep
40 minCook
50 minReady
90 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
all-purpose flour
|
|
| ¾ | cups |
sugar
|
|
| ¼ | cup |
butter
softened |
|
| 1 | cup |
milk
|
|
| 2 | teaspoons |
baking powder
|
|
| 1 | teaspoon |
vanilla extract
|
|
| ½ | teaspoon |
salt
|
|
| 1 | each |
eggs
|
|
| 3 ½ | ounces |
almond paste
finely chopped |
|
| 1 | cup |
raspberries
fresh or frozen thawed, unsweetened, or strawberries |
|
| ¼ | cup |
butter
firm |
|
| ⅓ | cup |
all-purpose flour
|
|
| ¼ | cup |
sugar
|
|
| ⅓ | cup |
almonds
slivered |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
|
|
| 177 | ml |
sugar
|
|
| 59 | ml |
butter
softened |
|
| 237 | ml |
milk
|
|
| 1E+1 | ml |
baking powder
|
|
| 5 | ml |
vanilla extract
|
|
| 2.5 | ml |
salt
|
|
| 1 | each |
eggs
|
|
| 101.2 | ml/g |
almond paste
finely chopped |
|
| 237 | ml |
raspberries
fresh or frozen thawed, unsweetened, or strawberries |
|
| 59 | ml |
butter
firm |
|
| 79 | ml |
all-purpose flour
|
|
| 59 | ml |
sugar
|
|
| 79 | ml |
almonds
slivered |
*
|
Directions
Heat oven to 350℉ (180℃). 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 butter into flour and sugar until crumbly. Stir in nuts.
