RASPBERRY-MARZIPAN COFFEE CAKE RECIPE - BETTYCROCKER.COM
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!
Provided by Betty Crocker Kitchens
Total Time 1 hours 10 minutes
Prep Time 20 minutes
Yield 12
Number Of Ingredients 14
Steps:
- Heat 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.
- In 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.
- Spread 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.
- Bake about 50 minutes or until toothpick inserted in center comes out clean. Serve warm or cool.
Nutrition Facts : Calories 300 , CarbohydrateContent 43 g, CholesterolContent 40 mg, FatContent 2 , FiberContent 2 g, ProteinContent 5 g, SaturatedFatContent 6 g, ServingSize 1 Serving, SodiumContent 250 mg
RASPBERRY-MARZIPAN COFFEE CAKE RECIPE - FOOD.COM
This is so yummy - and really easy. I found it in Betty Crocker's New Cookbook, and avoided it for years because of the almond paste (to me, it's an exotic ingredient). I was really missing out!
Total Time 1 hours 10 minutes
Prep Time 20 minutes
Cook Time 50 minutes
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Heat oven to 350°F.
- Spray bottom and sides of 9x9-inch square pan with nonstick cooking spray.
- Cut firm margarine into 1/3 cup flour and 1/4 cup sugar using a pastry blender (or 2 knives) until crumbly.
- Stir in almonds; set aside.
- Beat 2 cups flour, 3/4 cup sugar, softened butter, milk, baking powder, vanilla, and egg with an electric mixer on low about 30 seconds until blended.
- Beat on medium about 2 minutes, scraping down the bowl occasionally.
- Spread half the batter in the pan.
- Sprinkle with half each of the almond paste, raspberries, and the "streusel" that you set aside.
- Repeat with the remaining batter, almond paste, raspberries and streusel.
- Bake about 50 minutes.
- This is hard to test with a toothpick, because if you hit some almond paste you might think it isn't cooked yet--mine was perfect after 50 minutes.
Nutrition Facts : Calories 309.7, FatContent 13.4, SaturatedFatContent 5.9, CholesterolContent 38.7, SodiumContent 242.5, CarbohydrateContent 43.1, FiberContent 2.2, SugarContent 21, ProteinContent 5.4
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