Raspberry-Marzipan Coffee Cake

 

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

• 1 Heat oven to 350ºF. 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.
• 2 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.
• 3 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.
• 4 Bake about 50 minutes or until toothpick inserted in center comes out clean. Serve warm or cool.