Raspberry Marzipan Coffee Cake |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
|
Our local Fred Meyer (Kroger to some of you) ordered 10 cases of raspberries instead of one, so they were selling for 2 for $1.00! I bought so many, I have been trying to figure out what to do with them. This recipe is from the 1996 Betty Crocker Cookbook and it is fabulous! Read more ! Suitable for breakfast, brunch, or even dessert; coffee or tea. I love almonds and almonds paste and they really complement the raspberries in this recipe. This was really good; I was eating it as I typed the recipe up for the site! Ingredients:
almond streusel |
1/4 c. firm stick butter (or margarine) |
1/3 c. all-purpose flour |
1/4 c. sugar |
1/3 c. slivered or sliced almonds |
cake |
2 c. all-purpose flour |
3/4 c. sugar |
1/4 c. stick butter (or margarine), softened |
1 c. milk |
2 tsp. baking powder |
1 tsp. vanilla |
1/2 tsp. salt |
1 large egg |
1/2 of an 8 oz. package almond paste, finely chopped |
1 c. fresh or unsweetened (thawed and drained) raspberries |
Directions:
1. Preheat oven to 350 degrees F. Grease bottom and sides of square pan, 9 x 9 x 2 inches, with shortening.
2. Prepare Almond Streusel: Cut butter into flour and sugar in medium bowl, using pastry blender or crisscrossing two knives, until crumbly. Stir in almonds. Set aside.
3. Beat together cake ingredients, except almond paste and raspberries, in medium bowl with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally.
4. Spread half of the batter in prepared pan. Sprinkle with half each of the almond paste, raspberries, and Almond Streusel. Repeat with remaining batter, almond paste, raspberries, and Streusel.
5. Bake about 40 - 50 minutes or until toothpick inserted in center comes out clean.
|
|