Raspberry Marzipan Coffee Cake
From fizzle3nat 16 years ago
- 50 minutes to make
- Serves 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! See less
Ingredients
- Almond Streusel: shopping list
- 1/4 c. firm stick butter (or margarine) shopping list
- 1/3 c. all-purpose flour shopping list
- 1/4 c. sugar shopping list
- 1/3 c. slivered or sliced almonds shopping list
- Cake: shopping list
- 2 c. all-purpose flour shopping list
- 3/4 c. sugar shopping list
- 1/4 c. stick butter (or margarine), softened shopping list
- 1 c. milk shopping list
- 2 tsp. baking powder shopping list
- 1 tsp. vanilla shopping list
- 1/2 tsp. salt shopping list
- 1 large egg shopping list
- 1/2 of an 8 oz. package almond paste, finely chopped shopping list
- 1 c. fresh or unsweetened (thawed and drained) raspberries shopping list
How to make it
- Preheat oven to 350 degrees F. Grease bottom and sides of square pan, 9 x 9 x 2 inches, with shortening.
- 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.
- 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.
- 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.
- Bake about 40 - 50 minutes or until toothpick inserted in center comes out clean.
Hot out of the oven!
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The Rating
Reviewed by 10 people-
Sounds really good. A keeper recipe to try when raspberries are back in season.
linspj
in New Hartford loved it
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Very unique. Will have to make this.
Thanks...High 5 and beautiful.
Debbie~
pinkpasta
in Upstate loved it
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Hello ~
What a "5"FORK!!!!! Delicious recipe!
Thank-you so much for sharing ~
~*~ mj ~*~
mjcmcook
in Beach City loved it
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