Raspberry-Marzipan Coffee Cake

  • Prep 20 min
  • Total 1 hr 10 min
  • Servings 12
Raspberry-Marzipan Coffee Cake

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

Steps

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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.

Notes









Tips

Expert Tips

  • 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.

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
300
Calories from Fat
115
% Daily Value
Total Fat
13 g
Saturated Fat
6 g
Cholesterol
40 mg
Sodium
250 mg
Potassium
140 mg
Total Carbohydrate
43 g
Dietary Fiber
2 g
Protein
5 g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
2%
2%
Calcium
10%
10%
Iron
8%
8%
Exchanges:
2 Starch; 1 Fruit; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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