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!

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( 22 Ratings)

22 Ratings

5 Stars 68%

4 Stars 18%

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Prep Time 20 min
Total Time 1 hr 10 min
Servings 12

Ingredients

Buttery Streusel

1/3: cup Gold Medal® all-purpose flour

1/4: cup sugar

1/4: cup firm butter or margarine

1/3: cup slivered almonds

Coffee Cake

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

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Directions

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.