Raspberry Marzipan Coffee Cake |
|
 |
Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 24 |
|
Another of my mom's recipes from who knows where.... Nice and moist, a great little treat. The raspberries may be fresh, or frozen berries that have been thawed. Ingredients:
1/4 cup margarine |
1/3 cup flour |
1/4 cup sugar |
1/3 cup slivered almonds (optional) |
2 cups flour |
3/4 cup sugar |
1/4 cup margarine, room temperature |
1 cup milk |
2 teaspoons baking powder |
1 teaspoon vanilla |
1 egg |
3 1/2 ounces almond paste, finely chopped |
1 cup raspberries |
Directions:
1. Preheat the oven to 350 degrees.
2. Grease a 9 inch square pan.
3. Mix together the first four ingredients to make a streusel for the top. Set aside.
4. Beat together the flour, sugar, margarine, milk, baking powder, vanilla, and the egg on low speed for 30 seconds, then beat for 2 minutes on medium speed.
5. Spread half the batter in the pan.
6. Sprinkle with half of the almond paste and all of the raspberries.
7. Repeat the batter layer and almond paste.
8. Sprinkle streusel mix on top.
9. Bake for 40 to 50 minutes, until a toothpick comes clean.
|
|