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! MORE+ LESS-

By Betty Crocker Kitchens

August 14, 2006

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

cups Gold Medal™ all-purpose flour

3/4

cup sugar

1/4

cup butter or margarine, softened

cup milk

teaspoons baking powder

teaspoon vanilla

1/2

teaspoon salt

egg

1/2

package (7- or 8-oz size) almond paste, finely chopped

cup fresh or unsweetened frozen (thawed) raspberries

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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.

Look for almond paste in the baking section of your grocery store.
Chopping the almond paste is much easier if you freeze it for 30 minutes beforehand.