RASPBERRY-MARZIPAN COFFEE CAKE

Raspberry-Marzipan Coffee Cake image

Layers of almond-flavored marzipan, raspberries and streusel result in a coffee cake that's as fun to look at as it is to eat!

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 1h10m

Yield 12

Number Of Ingredients 14

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Ingredients

1/3 cup Gold Medal™ all-purpose flour
1/4 cup sugar
1/4 cup firm butter or margarine
1/3 cup slivered almonds
2 cups Gold Medal™ all-purpose flour
3/4 cup sugar
1/4 cup butter or margarine, softened
1 cup milk
2 teaspoons baking powder
1 teaspoon vanilla
1/2 teaspoon salt
1 egg
1/2 package (7- or 8-oz size) almond paste, finely chopped
1 cup fresh or unsweetened frozen (thawed) raspberries

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.

Nutrition Facts : Calories 300, Carbohydrate 43 g, Cholesterol 40 mg, Fat 2, Fiber 2 g, Protein 5 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 250 mg