RASPBERRY-MARZIPAN COFFEE CAKE

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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

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

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