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Raspberry-Marzipan Coffee Cake
Raspberry-Marzipan Coffee Cake
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Prep Time:
20 minutes
Total Time:
1 hour 10 minutes
Almond-marzipan, raspberry, streusel coffee cake - visually stunning and delicious!
Ingredients:
  • 1/3 cup Gold Medal™ all-purpose flour
  • 1/4 cup sugar
  • 1/4 cup firm butter or margarine
  • 1/3 cup slivered almonds
  • 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 package (7- or 8-oz size) almond paste, finely chopped
  • 1 cup fresh or unsweetened frozen (thawed) raspberries
Instructions:
  • Preheat your oven to 350°F and generously grease a 9-inch square pan. In a small bowl, combine 1/3 cup flour and 1/4 cup sugar. Use a pastry blender or two knives to cut in firm butter until the mixture is crumbly, then gently mix in the almonds.
  • In a large bowl, use an electric mixer to beat all coffee cake ingredients (except almond paste and raspberries) on low speed for 30 seconds. Then, switch to medium speed and beat for 2 minutes, scraping the bowl occasionally.
  • Layer half of the batter in the pan, then generously sprinkle half of the almond paste, raspberries, and streusel mixture. Repeat the layers with the remaining batter, almond paste, raspberries, and streusel, ensuring each layer is evenly distributed.
  • Bake for approximately 50 minutes, or until a toothpick inserted in the center comes out clean. Enjoy warm or cool.

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