Layers of almond-flavored marzipan, raspberries and streusel result in a coffee cake that's as fun to look at as it is to eat!
Raspberry-Marzipan Coffee Cake
- Prep Time 20 min
- Total 1 hr 10 min
- Servings 12
- Ingredients 14
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
Make With
Gold Medal Flour
Instructions
-
Step1Heat oven to 350°F. 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.
-
Step2In 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.
-
Step3Spread 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.
-
Step4Bake about 50 minutes or until toothpick inserted in center comes out clean. Serve warm or cool.
Nutrition
300
Calories
13 g
Total Fat
5 g
Protein
43 g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 300
- Calories from Fat
- 115
- 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;Tips from the Betty Crocker Kitchens
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