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Coffeecake, Raspberry-Marzipan (D/P)
Source: Betty Crocker Cookbook
Serves: 12

Almond Streusel (below)
2 cups all-purpose flour
3/4 cups sugar
1/4 cup (1 stick) margarine or butter, softened
1 cup milk
2 teaspoons baking powder
1 teaspoon vanilla
1/2 teaspoon salt
1 large egg
1/2 package (about 8 oz. size) almond paste, finely chopped
1 cup fresh or unsweetened frozen (thawed and drained) raspberries

Almond Streusel:
1/4 cup (1 stick) firm margarine or butter
1/3 cup all purpose flour
1/4 cup sugar
1/3 cup slivered almonds

Make Cake:
Heat oven to 350°F degrees. Grease a square pan 9"x9"x2", with shortening.

Prepare almond streusel (below), set aside.

Beat remaining ingredients except almond paste and raspberries in medium bowl with electric mixer on low speed for 30 seconds, then on medium speed for 2 minutes.

Spread half the batter in pan. Sprinkle with half each of the raspberries, almond paste and streusel. Repeat the procedure.

Bake for about 50 minutes or until toothpick inserted in center comes out clean.

Make Almond Streusel and Assembly:
Cut margarine into flour and sugar in medium bowl, using pastry blender or crisscrossing 2 knives, until crumbly. Stir in almonds.

Poster's Notes:
The recipe is milchig but it seems to me that it could be easily adapted to make it pareve.

Posted by Andrea T.

Nutritional Info Per Serving: calories 290, fat 12g, cholesterol 20mg, sodium 280mg, carbohydrate 43g, protein 5g