Raspberry-Marzipan Coffee Cake
Ingredients
Instructions
- 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 & Diet Analysis (per serving)
903
kcal
45% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).