Ingredients
-
1/4
-
1/3
-
1/4
-
1/3
-
2
-
3/4
-
1/4
-
1
-
2
-
1
-
-
-
-
-
Directions
Raspberry-Marzipan Coffee Cake,This is so yummy – and really easy. I found it in Betty Crocker’s New Cookbook, and avoided it for years because of the almond paste (to me, it’s an exotic ingredient). I was really missing out!,Fantastic! So tasty! I did add about 1/2 cup more raspberries and I’m glad I did, they would have been pretty far between otherwise.,The marizpan in this cake takes it over the top and certainly differs from other similar cakes out there. Can cut back on sugar to taste because the marizpan is always very sweet by itself. This is darn good if you are a marizpan lover…otherwise maybe not so.
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Steps
|
1
Done
|
Heat Oven to 350f. |
|
2
Done
|
Spray Bottom and Sides of 9x9-Inch Square Pan With Nonstick Cooking Spray. |
|
3
Done
|
Cut Firm Margarine Into 1/3 Cup Flour and 1/4 Cup Sugar Using a Pastry Blender (or 2 Knives) Until Crumbly. |
|
4
Done
|
Stir in Almonds; Set Aside. |
|
5
Done
|
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. |
|
6
Done
|
Beat on Medium About 2 Minutes, Scraping Down the Bowl Occasionally. |
|
7
Done
|
Spread Half the Batter in the Pan. |
|
8
Done
|
Sprinkle With Half Each of the Almond Paste, Raspberries, and the "streusel" That You Set Aside. |
|
9
Done
|
Repeat With the Remaining Batter, Almond Paste, Raspberries and Streusel. |
|
10
Done
|
Bake About 50 Minutes. |
