Recipe for cooking raspberry-marzipan coffee cake

Breakfast Recipes :: Coffeecakes

Raspberry-Marzipan Coffee Cake

Streusel
2 c. all-purpose flour
1/4 c. margarine or butter, softened
1 c. milk
2 tsp. baking powder
1 tsp. vanilla extract or flavoring
1/2 tsp. salt
1 egg
1/2 pkg. (7 ounce size) almond paste, finely chopped
1 c. fresh or unsweetened frozen (defrosted) raspberries

Preheat oven to 350 degrees F. Grease a 9-in. square pan.

Prepare Streusel. Beat remaining ingredients except almond paste and raspberries on low speed for 30 seconds. Beat on med. speed for 2 mins., scraping bowl occasionally. Spread half of the 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 mins. or until a wooden pick inserted in center comes out clean. Serve warm or cool.

Streusel
1/3 c. all-purpose flour
1/4 c. sugar
1/4 c. firm margarine or butter
1/3 c. slivered almonds

Mix flour and sugar. Cut in margarine until crumbly. Stir in almonds.

Apricot-Marzipan Coffee Cake
Substitute 8 oz. (1 c.) dried apricots, cut into qt.ers for the raspberries.

Raspberry-Chocolate Coffee Cake
Substitute 1 (6 ounce) pkg. semisweet chocolate chips (1 c.) for the almond paste.