RASPBERRY-MARZIPAN COFFEE CAKE

RASPBERRY-MARZIPAN COFFEE CAKE image

Yield 8

Number Of Ingredients 16

FOR CAKE:
2 cups all-purpose flour
3/4 sugar
1/4 cup butter, softened
1 cup milk
2 tsp baking powder
1 tsp vanilla
1/2 tsp salt
1 large egg
4 oz. almond paste, finely chopped
1 cup fresh or unsweetened frozen raspberries, thawed and drained
FOR ALMOND STREUSEL:
1/4 cup firm butter
1/3 all-purpose flour
1/4 cup sugar
1/3 cup slivered almonds

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.