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Raspberry Marzipan Coffee Cake
Recipe By : Betty Crocker
Serving Size : 12 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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2 Cups All-Purpose Flour
3/4 Cup Sugar
1/4 Cup Margarine -- or butter, softened
1 Cup Milk
2 Teaspoons Baking Powder
1 Teaspoon Vanilla
1/2 Teaspoon Salt
1 Each Egg
3 1/2 Ounces Almond Paste -- finely chopped
1 Cup Raspberries -- fresh or frozen
Streusel
1/4 Cup Margarine -- or butter
1/3 Cup All-Purpose Flour
1/4 Cup Sugar
1/3 Cup Slivered Almonds
Heat oven to 350. Prepare Streusel. Grease square pan, 9x9x2 inches.
Beat all ingredients except almond paste, raspberries and Streusel in
medium bowl on low speed 30 seconds. Beat on medium speed 2 minutes,
scraping bowl occasionally.
Spread half of the batter in pan. Sprinkle with half each of the almond
paste, raspberries and Streusel. Repeat layers. Bake about 50 minutes
or until wooden pick inserted in center comes out clean.
Streusel -
Cut margarine into flour and sugar until crumbly. Stir in nuts..
Raspberry-Chocolate Coffee Cake -
Substitute 1 - 6 ounce package semisweet chocolate chips for the almond
paste.
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From: Stacy Martin[SMTP:smartin2@rpslmc.edu]
Sent: April 28, 1996 8:25 AM
To: mc-recipe@mastercook.com
Subject: Request: Betty Crocker's Raspberry Marzipan Coffee Cake
Hi all--
Sunday morning coffee break just isn't the same without my
favorite coffee cake-- Raspberry Marzipan Coffee Cake (found on p.45 of
Betty Crocker's New Cookbook (1996)). I misplaced my recipe-- anyone
willing to post it?
Thanks,
Stacy
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