Raspberry-Marzipan Coffee Cake

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!

Buttery Streusel (See Below)
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-ounce size) almond paste, finely chopped
1 cup fresh or unsweetened frozen (thawed) raspberries

Heat oven to 350 F . Grease square pan, 9x9x2 inches. Make Buttery
Streusel.
Beat remaining 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 the batter pan. Sprinkle with
half each of the almond paste, raspberries and Buttery Streusel. Repeat
with remaining batter, almond paste, raspberries and Buttery Streusel.
Bake about 50 minutes or until toothpick inserted in center comes out
clean. Serve warm or cool.

Buttery Streusel

1/3 cup Gold Medal all-purpose flour
1/4 cup sugar
1/4 cup butter or margarine (firm)
1/3 cup slivered almonds

Mix flour and sugar in small bowl. Cut in butter, using pastry blender or
crisscrossing 2 knives, until crumbly. Stir in almonds.

http://www.bettycrocker.com/recipes/...recipeId=36003


--
Rec.food.recipes is moderated by Patricia Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/