Raspberry marzipan coffee cake

 
                       Raspberry Marzipan Coffee Cake
 
 Recipe By     : Betty Crocker
 Serving Size  : 12   Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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