Raspberry-Marzipan Coffee Cake |
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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 12 |
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This is so yummy - and really easy. I found it in Betty Crocker's New Cookbook, and avoided it for years because of the almond paste (to me, it's an exotic ingredient). I was really missing out! Ingredients:
1/4 cup butter, firm |
1/3 cup all-purpose flour |
1/4 cup sugar |
1/3 cup slivered almonds |
2 cups all-purpose flour |
3/4 cup sugar |
1/4 cup butter, softened |
1 cup milk |
2 teaspoons baking powder |
1 teaspoon vanilla |
1/2 teaspoon salt |
1 large egg |
4 ounces almond paste, finely chopped |
1 cup fresh raspberry |
Directions:
1. Heat oven to 350°F.
2. Spray bottom and sides of 9x9-inch square pan with nonstick cooking spray.
3. Cut firm margarine into 1/3 cup flour and 1/4 cup sugar using a pastry blender (or 2 knives) until crumbly.
4. Stir in almonds; set aside.
5. Beat 2 cups flour, 3/4 cup sugar, softened butter, milk, baking powder, vanilla, and egg with an electric mixer on low about 30 seconds until blended.
6. Beat on medium about 2 minutes, scraping down the bowl occasionally.
7. Spread half the batter in the pan.
8. Sprinkle with half each of the almond paste, raspberries, and the streusel that you set aside.
9. Repeat with the remaining batter, almond paste, raspberries and streusel.
10. Bake about 50 minutes.
11. This is hard to test with a toothpick, because if you hit some almond paste you might think it isn't cooked yet-mine was perfect after 50 minutes.
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