Best Raspberry Marzipan Coffee Cake Recipes

RASPBERRY-MARZIPAN COFFEE CAKE

Steps:

• Heat oven to 350°F.
• Spray bottom and sides of 9x9-inch square pan with nonstick cooking spray.
• Cut firm margarine into 1/3 cup flour and 1/4 cup sugar using a pastry blender (or 2 knives) until crumbly.
• Stir in almonds; set aside.
• Beat 2 cups flour, 3/4 cup sugar, softened butter, milk, baking powder, vanilla, and egg with an electric mixer on low about 30 seconds until blended.
• Beat on medium about 2 minutes, scraping down the bowl occasionally.
• Spread half the batter in the pan.
• Sprinkle with half each of the almond paste, raspberries, and the "streusel" that you set aside.
• Repeat with the remaining batter, almond paste, raspberries and streusel.
• Bake about 50 minutes.
• This is hard to test with a toothpick, because if you hit some almond paste you might think it isn't cooked yet--mine was perfect after 50 minutes.

RASPBERRY-MARZIPAN COFFEE CAKE

Steps:

• Heat oven to 350°F. Grease 9-inch square pan. In small bowl, mix 1/3 cup flour and 1/4 cup sugar. Cut in firm butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until crumbly. Stir in almonds.
• In large bowl, beat all coffee cake ingredients except almond paste and raspberries with electric mixer on low speed 30 seconds. Beat on medium speed 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 about 50 minutes or until toothpick inserted in center comes out clean. Serve warm or cool.

RASPBERRY-MARZIPAN COFFEE CAKE RECIPE

Steps:

• Heat oven to 350ºF. Grease 9-inch square pan. In small bowl, mix 1/3 cup flour and 1/4 cup sugar. Cut in firm butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until crumbly. Stir in almonds. In large bowl, beat all coffee cake ingredients except almond paste and raspberries with electric mixer on low speed 30 seconds. Beat on medium speed 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 about 50 minutes or until toothpick inserted in center comes out clean. Serve warm or cool.

RASPBERRY-MARZIPAN COFFEE CAKE

Steps:

• *Heat oven to 350ºF. Grease bottom and sides of square pan, 9x9x2 inches, with shortening. *Prepare Almond Streusel: Cut butter into flour and sugar in medium bowl, using pastry blender or 2 knives, until crumbly. Stir in almonds. Set aside. *Beat remaining ingredients, except almond paste and raspberries, in a medium bowl with electric mixer on low speed for 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. *Spread half of the batter in the pan. Sprinkle with half each of the almond paste, raspberries, and streusel. Repeat with remaining batter, almond paste, and streusel. *Bake 50 minutes or until toothpick inserted in center comes out clean.

RASPBERRY-MARZIPAN COFFEE CAKE

Steps:

• Heat oven to 350°F. Grease 9-inch square pan. In small bowl, mix 1/3 cup flour and 1/4 cup sugar. Cut in firm butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until crumbly. Stir in almonds.
• In large bowl, beat all coffee cake ingredients except almond paste and raspberries with electric mixer on low speed 30 seconds. Beat on medium speed 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 about 50 minutes or until toothpick inserted in center comes out clean. Serve warm or cool.